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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
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 tarts
Course: Snacks
Cuisine: Home cooking
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.