Roasted Vegetable and Egg Puff Pastry Tarts
Tender, flakey puff pastry with a layer of cream cheese, piled high with roasted veggies and an egg to top it off. Creamy, tender, and full of flavor! These puff pastry tarts are incredibly easy to make!
I have got to say, I definitely wowed myself with these! I mentioned in this post that I am (slowly but surely) trying to spread my cooking wings now that I'm engaged and soon to be married. Since we can't all survive on cupcakes and Brown Butter Chocolate Chip Cookies, I'm venturing out a bit into the savory world, full of colorful vegetables and wonderful flavors.
Just like with any new journey, baby steps are important. Simple, easy to put together meal ideas are where it's at!
These puff pastry tarts are not only SUPER EASY, but they are so amazing! So many things going on it makes you feel like you should be eating this at a fancy restaurant. There's the ultra flakey and light puff pastry that practically falls apart it's so tender. Then there is the cream cheese base, for a smooth creaminess that surprises you underneath all those veggies. And the veggies! Roasted in olive oil and salt and pepper, they are so colorful and flavorful.
And to top it all off, we put an egg on it. (hashtag)
So we've got so much covered all in one beautiful square of deliciousness. Tender, flakey, creamy, roasted, flavorful, and EGGY. And depending on how you prefer your eggs, you can make them runny, or solid.
I think these would make a perfect addition to your Easter brunch menu, or even dinner! Speaking of Easter, what will you be doing? I love hearing all about everyone's Easter traditions. This year I'll be visiting my sister and her family in Utah for Easter, and we're doing an Easter brunch. She already has the menu planned, but I'm betting she won't mind squeezing these onto it!
And because I want to convince you just how easy these are, I've provided some step-by-step photos. I used frozen puff pastry to make it all the more easier, but if you want to make your own, more power to ya!
In the picture above, I painted the entire thing with egg wash and then tried smearing the cream cheese on afterwards. This proved to be very difficult with the slimy pastry! Which is why in my directions I say to just paint the edges, and not the entire thing.
I also forgot to make a well in the center of the veggies, but I did make one right before I cracked the eggs in. Do as I say, not as I do, okay?
Roasted Vegetable and Egg Puff Pastry Tarts
Vegetable puff pastry tarts that are incredible easy and delicious.
Yield: 4 6-inch squares
- 1 sheet puff pastry, thawed
- 1 red bell pepper
- 1 green bell pepper
- 1/4 red onion
- 1 clove garlic
- 5 T. olive oil
- 4 oz. cream cheese, softened
- 4 large eggs
- salt and pepper
- Preheat oven to 450 F.
- Slice bell peppers into evenly sized wedges, and onion into medium chunks.
- Dice the garlic clove.
- Place the vegetables in a small oven dish and drizzle in olive oil, and sprinkle with salt, and pepper. Stir to coat the vegetables evenly.
- Roast veggies for 15-20 minutes.
- While vegetables are in the oven, remove puff pastry from the package and place on a parchment paper covered cookie sheet.
- Slice the puff pastry sheet into 4 squares and gently separate them from each other, leaving at least an inch between them.
- Gently cut a border in the puff pastry squares, making sure not to cut all the way through. The border should be about 1/2 inch from the edges.
- Using a fork, prick the inside area of the border of the puff pastry.
- Place the entire thing in the refrigerator for about 20 minutes, while the veggies cook.
- After the veggies are done, and have cooled a bit, (I stuck my pan in the freezer for a few minutes), take the cookie sheet with the puff pastry out of the refrigerator, and spread softened cream cheese in the middle of the squares, leaving the border free.
- Make an egg-wash by mixing 1 egg and 1 T. milk or cream, and paint it onto the uncovered border of the puff pastry.
- Spread the veggies onto the cream cheese area of the puff pastries, leaving a slight well in the center of each so the egg with stay in place.
- Bake them without the egg for 10 minutes first.
- Remove, and carefully crack 1 egg onto each pastry, trying to keep it in the middle.
- Gently place them back in the oven for 8-10 minutes more, until the eggs are set.
- Let cool for a few minutes before serving.