Vegetable and Egg Puff Pastry Tarts

Vegetable and egg puff pastry tarts are a quick and filling snack made from store-bought puff pastry: zucchini, pepper, tomato and cheese bake right on the pastry, with an egg cracked into the middle at the very end. 250 g of dough makes 4 pieces. Highly recommended.

Vegetable and Egg Puff Pastry Tarts

Open-faced puff pastry tarts made from store-bought dough with zucchini, pepper, tomato, cheese and a baked egg.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 4 tarts

Ingredients Method

Ingredients

  

• 250 g puff pastry
• 4 eggs
• 1 tomato
• 1 bell pepper
• 1 zucchini small
• 1 red onion
• 50 g hard cheese
• parsley

Method

 

1. Take out the store-bought puff pastry ahead of time, thaw it and cut into squares: two rectangles of dough make 4 tarts.
2. On each square, lightly score the borders with a knife about 1 cm from the edge, without cutting the dough all the way through. Prick the inner surface with a fork.
3. Wash the vegetables. Finely dice the zucchini and pepper, slice the tomato into rounds, grate the cheese and finely chop the parsley.
4. Arrange the vegetables on the tarts without going past the borders, top with a tomato slice and sprinkle with grated cheese.
5. Bake in an oven preheated to 200°C for 12-15 minutes.
6. Take out the tarts, carefully crack an egg into the center of each, add a couple of onion rings and return to the oven for 5-7 minutes, until the eggs are set.
7. Season the finished tarts with salt, pepper and a sprinkle of chopped herbs.
   

Tips

• Score the borders with a knife about 1 cm from the edge, but don't cut all the way through the dough.
• Be sure to prick the center with a fork so the dough doesn't puff up.
• Arrange the vegetables without going past the borders, otherwise the filling will leak out.
• Season the finished tarts with salt and pepper along with chopped herbs.