Description
A golden, flaky puff pastry tart filled with scrambled eggs, roasted bell peppers, spinach, and melted cheese. This handheld breakfast offers a perfect balance of protein and vegetables, baked to crisp perfection for a satisfying texture contrast.
Ingredients
1 (17.3 oz) thawed puff pastry sheet
4 large eggs (or 1 cup liquid egg)
2 cups diced bell peppers (red or yellow)
4 cups fresh or frozen spinach
1 cup shredded cheddar or mozzarella cheese (or vegan alternative)
1 tbsp olive oil (or melted butter)
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Unroll thawed puff pastry sheet on work surface
Trim pastry into four equal 4-inch portions
Transfer portions to baking sheet, spacing 2 inches apart
Gently press edges to form shallow bowls
Heat olive oil in a skillet over medium heat
Add diced bell peppers; sauté 5 minutes until softened
Stir in spinach and cook 2 minutes until wilted
Season with ¼ tsp salt and ½ tsp pepper
Remove from heat and let cool slightly
Crack eggs into a small bowl and set aside
Divide sautéed veggie mixture among pastry bowls
Pour equal portions of eggs into each bowl
Sprinkle ¼ cup cheese over each tart
Bake for 20-25 minutes until pastry is golden and eggs are fully set
Let cool slightly before serving
Notes
Use thawed frozen spinach by squeezing out excess moisture
For a dozen mini tarts, cut puff pastry into smaller portions (2-inch circles)
Store leftovers in an airtight container and reheat at 350°F (180°C) for 10 minutes
Puff pastry can be store-bought or homemade (ensure no lard/suet in the recipe)
- Prep Time: 20
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 240mg
