Puff Pastry Breakfast Tarts with Pesto, Prosciutto & Feta
Elevate your breakfast game with these delicious puff pastry breakfast tarts! Buttery layers of golden puff pastry encase vibrant pesto, savory prosciutto, creamy feta, and perfectly cooked eggs, all topped with asparagus and a sprinkle of fresh basil.
Ingredients
- 1 sheet puff pastry thawed
- 3 large eggs 1 beaten for egg wash, 2 separated into whites and yolks
- 2 ” cube of feta cheese crumbled
- 2 tablespoons pesto homemade or store-bought
- 3 slices prosciutto
- 1 lemon for zesting
- 4 asparagus spears trimmed
- Everything Bagel Seasoning to taste
- Fresh basil sliced into chiffonade
Instructions
Blanch the Asparagus
- Bring a skillet of salted water to a boil.
- Add the asparagus spears and cook for 2 minutes until vibrant green and slightly tender.
- Transfer immediately to a bowl of ice water to stop the cooking process. Pat dry with paper towels and set aside.
Preheat the Oven
- Preheat your oven to 300°F
Prepare the Puff Pastry
- On a lightly floured surface, roll out a sheet of puff pastry into a 10” x 10” square.
- Using a pizza cutter or sharp knife, divide the square into 4 equal 5” x 5” squares.
- Take two of the squares and cut a 3 ½” diameter circle from the center using a cookie cutter, mug, or glass.
- Brush the edges of the uncut squares with beaten egg wash, approximately 1-inch border from the edge.
- Carefully place the cut-out squares on top of the uncut ones to form a raised edge.
- Brush the top layer with egg wash and sprinkle with Everything Bagel Seasoning.
- Prick the centers of the squares with a fork to prevent over-rising.
Bake the Puff Pastry Shells
- Place the prepared pastry shells on baking sheet lined with parchment paper.
- Bake in the preheated oven for 12–15 minutes, or until puffed and golden brown.
Add the Fillings
- Remove the pastries from the oven and gently flatten the center with the back of a spoon.
- Spread 1 tablespoon of pesto in the base of each center.
- Grate a little lemon zest over the pesto.
- Layer 1 ½ slices of prosciutto along one side and place 2 pieces of asparagus along the other.
- Add crumbled feta to the center.
Cook the Eggs
- Separate the egg whites from the yolks into a small bowl. Pour the egg whites into the center of each tart.
- Bake for 6–8 minutes, or until the whites are set.
- Carefully add the egg yolks to the center and bake for an additional 2–4 minutes for a runny egg yolk, 5–6 minutes for medium, or 7–8 minutes for firm yolks.
For Serving
- Sprinkle with fresh basil and serve warm.
- Pair with your favourite condiments like hot sauce, chili oil, and or chopped green onions. Season with salt and freshly ground black pepper, only if required. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
Video
Notes
Tips for Working with Puff Pastry
Thaw Properly: Puff pastry is easiest to work with when it's cold but pliable. Thaw it in the fridge for a few hours or overnight. Keep It Cold: If the pastry gets too warm, pop it back in the fridge for a few minutes to firm up. Cold pastry results in flakier layers. Prevent Soggy Bottoms: Pre-baking the pastry shells before adding the wet fillings helps keep the base crisp.Ingredient Substitutions
Bacon Instead of Prosciutto: Use crispy cooked bacon for a smoky flavour. Simply crumble it into the tarts before baking. Cheese Options: Swap feta for tangy goat cheese or sharp cheddar for a different flavour profile. Vegetable Variation: Replace asparagus with thinly sliced bell peppers for a colourful and sweet alternative. Blanching is not required for bell peppers, making this option even quicker. Tried this recipe?Let us know how it was!