Puff Pastry Breakfast Egg Tarts

By stancec44

Why this recipe works:
This recipe uses blitz puff pastry which is easier to make than traditional puff pastry and still produces tender buttery layers.
Pre-baking the puff pastry shell allows you to cook the egg until just set without any risk of overcooking it.
Notes: To make ahead, the puff pastry shells can be either shaped and frozen until ready to bake or pre-baked the day before.

Ingredients

• 1 (14-ounce) piece blitz puff pastry (separate recipe)
• 2 ounces cheddar cheese, grated
• 4 large eggs
• 6 cherry or grape tomatoes, halved
• Kosher salt
• Parsley leaves, for garnish

Preparation

Step 1

Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that's about 1/4-inch thick. Trim edges and cut into four rectangular pieces.

2
Place puff pastry squares on baking sheet and fold over edges to create a raised crust, giving a slightly curved shape to the edges pastry. Using a fork, prick bottom of the pastry.

3
Bake pastry until puffed, golden and crisp, 15 to 20 minutes. Let cool slightly, then gently press center of pastry shells to deflate it and create a well for the egg.

4
Sprinkle cheese onto center of pastry shells. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Arrange tomatoes, cut side up, on eggs and sprinkle lightly with salt.

5
Bake until egg white is just set and yolk is almost set, 8 to 10 minutes. Garnish with parsley leaves and serve immediately.