Recipe Details
Christmas Morning Savory Breakfast Tarts
Photo by Genius Kitchen
Total Time: 58 minutes | Serves: 4
Ingredients
1 sheet store-bought puff pastry (thawed if frozen)
4 large eggs (for tart filling)
1 extra large egg (for egg wash)
2 slices cooked bacon, diced into small pieces
8 teaspoons store-bought pesto sauce
¼ cup grated cheddar cheese
Optional garnish: fresh thyme sprigs
Step-by-Step Instructions
Roll the puff pastry sheet out evenly on a lightly floured work surface. Cut it into 4 equal 5 ½-inch by 5 ½-inch squares.
For each square, cut a ½-inch wide outline border along the pastry edge. Carefully lift this border strip away from the inner center square and set it aside—this strip will be shaped into a decorative bow for the top of your tart.
Next, score a ¼-inch border around the edge of the remaining inner pastry square (your tart base). Prick the entire inner center area of the base with a knife to keep the center flat as it bakes.
Shape your decorative bows: Lay each ½-inch wide border strip flat, then fold and lift each corner to meet in the center, forming a bow shape.
Whisk the extra egg to make egg wash, then brush the wash over both the shaped bows and the scored border of each tart base.
Arrange all tart bases and bows on a parchment-lined baking sheet. Bake at 415°F (210°C) for 10 minutes.
Remove the baking sheet from the oven. Spread 2 teaspoons of pesto evenly over the center of each pre-baked tart base.
Top the pesto with a layer of grated cheddar, followed by a sprinkling of diced cooked bacon. Crack one raw egg into the center of each tart.
Return the tarts to the oven, lower the temperature to 400°F (200°C), and bake for another 5–8 minutes. Cook until the egg reaches your preferred sunny-side-up doneness (shorter cook time for a runny yolk, longer for a fully set yolk).
Once finished baking, place the pre-baked decorative bow on top of each tart. Add a sprig of fresh thyme for garnish if desired, then serve warm.
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User Review & Tweak
Loved this for Christmas morning! Will make again.
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This recipe was submitted by Genius Kitchen, United States.
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