Make Cheesy Egg Tarts for the Best Brunch Ever

Talk about a dynamic duo! This brunch dish combines flaky, buttery puff pastry with deliciously runny eggs. And we are HERE FOR IT. Plus, this recipe is easy enough to scale up for a crowd at your Easter or Mother’s Day celebrations.

Puff Pastry Cheesy Egg Tarts

Level: Easy
Time: 45 minutes
Yield: Four tarts


  • 1 sheet or ½ pound of puff pastry, chilled (not frozen)*
  • ½ cup shredded Swiss cheese
  • 4 large eggs
  • 8 cherry tomatoes, halved
  • Salt and pepper


1. Do the Prep

Preheat oven to 400 F. Line a baking sheet with parchment paper.

2. Cut the Pastry

On a lightly floured surface, roll out puff pastry (bonus points if you whip up our homemade version !) until it's about a ¼-inch thick. Cut the rectangle into quarters, creating four rectangles. Using a sharp knife, score a shallow line around each rectangle about ½-inch from the edge, creating a "frame" for your tart. Bake the pastry on your prepared pan for 20 minutes, or until crisp and golden.

3. Add Eggs and More

Once the puff pastry is baked, use a spoon to press down the inside of the pastry “frame,” leaving a raised edge. Sprinkle cheese inside the tart shell, then crack an egg on top of the cheese and add a cherry tomato half in each corner.

4. Finish 'Em Off in the Oven

Return your tarts to the oven and bake for about 15 minutes, or until the eggs are fully cooked and the whites are completely set. Top with salt and pepper before serving.

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