Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A customizable and easy-to-make puff pastry breakfast tart featuring eggs, cheese, vegetables, and Italian sausage, perfect for impressing at brunch.

  • Total Time: 35-40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • 7 Happy Eggs (1 for egg wash, 6 for topping)
  • 1 cup shredded cheddar cheese and Gruyere cheese mix (or substitute with feta, mozzarella, or goat cheese)
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup cooked ground Italian sausage, crumbled
  • 1 tablespoon green onions, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon green herb mixture or bagel seasoning
  • Arugula for topping
  • Optional: hot honey or creamy buffalo sauce for drizzling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Thaw the puff pastry until malleable but still firm as per package instructions.
  3. Place the thawed puff pastry sheet on a parchment-lined baking sheet.
  4. Roll out the puff pastry with a rolling pin to about 1.5 times its original size.
  5. Dock the pastry by pricking it about 8 times with a fork to allow steam to escape.
  6. In a small bowl, whisk 1 egg to make an egg wash. Brush about half the egg wash onto the puff pastry surface.
  7. Evenly sprinkle shredded cheese, diced bell peppers, and onions over the puff pastry, leaving a ½-inch border around the edges.
  8. Leave 6 small spaces (“wells”) on the tart without toppings for the eggs.
  9. Crack one egg carefully into each of the 6 wells.
  10. Gently fold the ½-inch border of puff pastry inward towards the eggs to create a frame; use additional egg wash to help seal if needed.
  11. Sprinkle the cooked ground Italian sausage and chopped green onions over the tart.
  12. Season each egg yolk generously with salt, pepper, and green herb mixture or bagel seasoning.
  13. Brush the folded crust edges with the remaining egg wash for a golden finish.
  14. Bake the tart for 15-20 minutes, or until the puff pastry is golden brown, egg whites are set but yolks remain runny.
  15. Remove from oven, top with fresh arugula and drizzle with optional sauces like hot honey or buffalo sauce as desired.
  16. Serve warm.

Notes

Do not put raw meat on the tart as it will not cook fully in the oven., This tart is highly customizable: you can substitute the Italian sausage for cooked bacon, ham, or sausage links., Try replacing cheese with spreadable sauces like pesto, aioli, or tomato sauce for different flavors., Additional vegetable toppings such as mushrooms, cherry tomatoes, basil, or asparagus can be added., Assemble the tart on the baking sheet you intend to use to avoid difficulty transferring it., Avoid overfilling the tart to prevent a soggy bottom crust., For individual servings, cut tart pastry into squares and top each with one egg and preferred toppings before baking., Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 10-15 minutes to maintain crispness., Avoid reheating in the microwave to prevent sogginess of the puff pastry., Docking the puff pastry is essential to regulate puffing and ensure even baking.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast, Brunch
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/6 of the tart)
  • Calories: Approx. 350 calories per serving
  • Fat: Approx. 22g per serving
  • Carbohydrates: Approx. 20g per serving
  • Protein: Approx. 18g per serving