Puff Pastry Breakfast Tart

Looking for a brunch recipe that feels fancy but is secretly super simple? I promise this customizable Puff Pastry Breakfast Tart is low-fuss, full of flavor, and guaranteed to impress every kind of eater at the table.

Absolutely Egg-cellent Breakfast Tart

There’s just something about puff pastry that makes a recipe feel fancy–without actually doing a ton of work. This Breakfast Tart has become one of my favorite go to brunch recipes when I want to impress, but still keep things easy!

Unique breakfast recipes that are low fuss and flavorful are my favorite. I often use puff pastry in more sweet recipes (like my Homemade Strawberry Poptart), but these Puff Pastry Breakfast Tarts are delish and packed with flavor! I love how this recipe came together–and I think you and your eaters will too! 

What I love is that this tart is super customizable, too. So if you’ve got picky eaters, you can make it exactly how they like it (or even do a half and half situation to also satisfy those who like to go a little more gourmet;)) It’s a delicious option for a weekend breakfast that I lean on when I’m trying to up my breakfast game.

Recipe Ingredients

• Puff Pastry – Flaky puff pastry will be the base of our egg tart.
• Happy Eggs – 1 used for egg wash, 6 on the tart.
• Shredded Cheese – The cheese options are wide. Try feta, mozzarella, or goat. I used a cheddar cheese / gruyere mix.
• Veggies – Diced bell peppers and onions + arugula for topping.
• Ground Italian Sausage – Cooked before adding to the pastry.
• Seasoning – The seasoning is key here! No one likes a bland pastry. Salting each egg yolk + the overall tart is key. I used salt, pepper and a green herb mixture. Bagel seasoning is a good option here as well.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

This breakfast tart is totally customizable (perfect for picky eaters)! A few options for switching it up:

• Meat: Try crispy bacon, ham, or diced sausage links. Reminder: Do not put raw meat on the tart; the tart does not bake long enough for it to cook in the oven.
• Use a sauce instead of cheese: Spread pesto, an aoili, or a tomato sauce on your tart.
• Other veggies: Additional toppings like mushrooms, sliced cherry tomatoes, fresh basil or sliced asparagus come to mind for me, but get creative with whatever you feel would make a delicious breakfast.

How to Make This Recipe

1. Thaw the puff pastry according to box instructions – we want the dough to be malleable so it doesn’t break but still firm.

Preheat the oven to 400°F.

Place the sheet of puff pastry on a parchment lined baking sheet. Use a rolling pin to roll it out about 1.5x the current size.

Fork the puff pastry, about 8 times. In a small bowl, crack one egg and whisk it until smooth. Brush about half of the whisked egg wash onto the puff pastry.

2. Evenly sprinkle the cheese and diced peppers/onions over the puff pastry, leaving about a ½-inch border around the edges. As you sprinkle, intentionally leave 6 small spaces (or “wells”) without toppings.

3. Crack one Happy Egg at a time, into each well. Use your hands to gently fold the ½” border towards the tart, creating a frame (use more egg wash if necessary to stick)

4. Sprinkle crumbled italian sausage pieces and green onions onto the tart. Season each egg yolk with a fresh crack of pepper and a generous sprinkle of salt.

Bake for for 15-20 minutes, until the puff pastry is golden brown and egg whites are cooked but you still have a runny egg yolk.

Top with arugula and your favorite sauce (I love hot honey or a creamy buffalo sauce on this!)

PRO TIPS

• I recommend assembling this breakfast tart on the pan you’ll bake it with. It will be very difficult to transfer if not.
• Ensure not to overfill the tart. This recipe is versatile such that you can add any of your favorite flavors, but too much weight of the topping will result in a soggy bottom.

Fun Idea

Instead of one large tart, make individual tarts by cutting the tart shells into squares and topping each individually with one egg and toppings of choice. 

Recipe FAQs

How do we store it? 

Let the puff pastry breakfast tart cool completely, then store it in the refrigerator for up to 2 days in an airtight container or wrapped loosely in foil. Reheat in a 350°F oven for 10–15 minutes until warmed through and crispy. Avoid the microwave—it makes puff pastry soggy.

Do I need to thaw the puff pastry before cooking?

YES! If you try to work with frozen puff pastry, it will crackas you try to unfold it/roll it out. If you’re in a hurry and need to speed up the thawing process, you can microwave the pastry on low power (about 30% power) in 10 to 15-second bursts, checking frequently to avoid softening or melting the butter layers.

Why do you poke holes in the puff pastry?

Docking, the technique of poking holes in puff pastry, allows steam to escape during baking, which prevents excessive puffing and helps the crust bake evenly. This controlled release of steam reduces air pockets, prevents soggy bottoms, and creates a thinner, flakier puff pastry shells —especially important during blind baking. 

How how do I know when it’s done & not over cook it? 

You’re breakfast tart is finished when the egg whites are no longer opaque and the crust edges are golden brown. 
If you prefer less runny egg yolks, you can leave the tart in the oven for a few extra minutes to let the center set a bit more, just keep an eye on the pastry as to ensure it doesn’t burn. If necessary, cover your tart with foil to protect the edges.

Serving suggestions

Drizzled with your favorite hot sauce and a tall glass of OJ or this Apple Kiwi Smoothie! If you’re looking for a tasty side dish, check out these Crispy IHOP Breakfast Potatoes.