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–+ servings

Mediterranean Breakfast Tarts

Sheila Johnson
Breakfast Tarts are full of bright flavors and super adaptable!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, brunch, dinner
Cuisine American, Mediterranean
Servings 8

Equipment

  • 2 baking sheet
  • rolling pin
  • parchment paper

Ingredients
  

  • 1 17.3 ounce package frozen puff pastry (2 sheets)
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup green pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1 2.25 ounce can sliced black olives, drained and roughly chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp greek seasoning blend extra dashes for garnish
  • 4 ounces feta cheese, crumbled
  • 8 cherry tomatos quartered
  • 8 eggs
  • 1 egg white for egg wash on pastry

Instructions
 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

  • 1. Allow puff pastry to thaw for 30 minutes. Roll pastry dough out just slightly on a floured surface, cut each sheet into 4 squares, place four squares of puff pastry on each baking sheet.
    Crimp the corners of the pastry squares together folding each side up slightly creating a shallow basket.
  • 2. Toss peppers, onion, black olives, parsley, cheese, and Greek seasoning together in a bowl. Divide filling into 8, measures to be approximately a scant 1/4 cup, place filling into each pastry basket spread to cover. Place in preheated 400 degree oven for 10 minutes.
  • 3. Remove from oven and brush edges of pastry with egg white, then crack an egg into each basket, being careful to keep egg from running out. Give each egg a dash of Greek seasoning blend. Add cherry tomato quarters if desired. Return to oven and bake for another 10-12 minutes.
    Remove from oven and serve immediately.

Notes

Note:  Wrap any leftover tarts in plastic wrap and refrigerate, warming in the microwave for a minute when ready to eat.
Keyword breakfast,, brunch, cheese, eggs, feta, puff pastry, tart, vegetables
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