These egg tarts with puff pastry are an easy and elegant brunch option! Make this delicious egg tart recipe for your next brunch party to wow your guests.
This delicious brunch recipe pairs beautifully with Taittinger Prestige Rosé. Taittinger is one of the few remaining family owned and operated Champagne houses. They’re known for their high-quality production standards and sustainable practices.
I find brunch to be the perfect meal. You get everything you love about breakfast, with the addition of some extra special treats and good drinks. Brunches are often made for special occasions or as a way to spend time with friends… Everything I love included in one meal.
These puff pastry egg tarts are elegant and special (and easy to pull off!), making them a perfect option for an at-home brunch. Pairing these delicious egg tarts with the vibrant, fruity, and sophisticated Taittinger Prestige Rosé truly enhances the experience and takes your brunch party to a whole new level. Puff pastry egg tarts would be great for Easter brunch, Mother’s Day, or an intimate baby shower or bridal shower. Wow your guests at the next brunch with these delicious puff pastry egg tarts!
Brunch-Perfect Puff Pastry Egg Tarts
Level of difficulty: easy to moderate
The challenge of this bake is getting the eggs just right. Being gentle when cracking and placing your eggs into the wells is key.
Flavor: The eggs and buttery pastry are the main stars of this puff pastry egg tart recipe, accented by the coppa ham and parmesan.
Time: It will take you approximately 30 minutes to prepare your puff pastry egg tarts
- Frozen Puff Pastry Sheets
- Flour (for rolling)
- Medium Eggs
- Coppa Ham (aka Capocollo or Capicola)
- Shredded Parmesan Cheese
- Thaw frozen puff pastry per the package instructions. Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
- Unfold and place a thawed sheet of puff pastry onto a lightly floured, flat surface. Lightly roll the puff pastry dough with a rolling pin to help remove the creases from being folded in the box.
- Cut the sheet of puff pastry dough into four equal-sized squares, brush of any excess flour, and place each square onto the prepared baking sheet.
- Place a ramekin in the center of each puff pastry square. Crack an egg into a small dish, whisk it, and add an egg wash to the puff pastry that is exposed around the ramekins (do this by brushing the egg onto the puff pastry with a pastry brush).
- Bake the puff pastry squares with the ramekins on them for 10 minutes, until very lightly browned and puffed up around the ramekins to create a well.
- Take the baking sheet out of the oven and remove the ramekins from the puff pastry squares (note: if they stick, gently run a spoon around the edge of the ramekin to loosen it).
- Add a slice of coppa ham and sprinkle of shredded parmesan cheese to each square. Then very carefully pour a cracked egg into each well. Top each egg with a pinch of salt and pepper.
- Gently place the tray back into the oven and bake for another 10 minutes (or until the eggs are set to your liking).
- Remove the egg tarts from the oven and serve immediately. Enjoy!