everything pesto cheese and egg breakfast tarts
Just look at that YOLK.
Ingredients
- 1 sheet puff pastry
- 1 cup basil pesto, homemade or store bought
- 1 cup shredded low moisture mozzarella cheese
- 5 lage eggs
- 1 tbsp everything spice
- fresh chives, basil, and additional pesto, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Thaw the puff pastry according to package directions. Gently roll the pastry out on a lightly floured surface into a rectangle about 1/4 inch think. Using a sharp knife or a pizza cutter, slice the pastry into 4 rectangles. Prick the bottom of each rectangle with a fork several times. Set onto the prepared baking sheet.
- Spread pesto in the center of each tart, leaving about 1/2 inch border. Sprinkle shredded mozzarella on top. Fold the edges of the tart over to create the barrier. Set the pastries in the freezer for 10 minutes to firm up the pastry.
- Remove the pan from the freezer. Gently push the cheese aside to make a shallow well in the center. Crack 4 of the eggs into each well. Be careful not to break the yolk!
- Lightly whisk the fifth egg and brush the edges of each tarts. Sprinkle with everything spice. Bake for 10-12 minutes until the edges are golden brown and the egg whites are just set. Bake on the lower end of the recommended time for a runnier yolk, the higher end for a more set yolk. Garnish with fresh herbs and additional pesto. Serve immediately.