Egg And Tomato Breakfast Pizzas

Egg & Tomato Tarts


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These golden brown puff pastry squares are topped with Fontina cheese, tomatoes and eggs. Garnish with fresh basil to add even more zesty flavor.

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 1 (17.3 oz) box puff pastry, thawed
  • 2 C. fresh cherry tomatoes, halved
  • 1 tbs. extra virgin olive oil
  • 1 tsp. fresh thyme, chopped
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 9 large cage-free eggs
  • ½ C. Fontina cheese, grated
  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

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Roll out puff pastry on a clean work surface. Slice each sheet into 4 equal squares. Freeze pastry squares for 10 minutes.

In a medium bowl, combine tomatoes, olive oil, thyme, salt and ground pepper. Stir until ingredients are well blended. Beat 1 egg and brush pastries. Sprinkle Fontina over each pastry and top with tomato mixture. Bake for 15 minutes.

Make a small indent in the center of squares. Crack an egg over each indent. Bake for an additional 10 minutes or until whites begin to set. Serve warm.

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