You know when you really want something fancy for breakfast or brunch, but you’re really not in the mood for fussing a lot doing it? Well, I’ve got just a solution for you! I’ve seen the idea of using puff pastry as a vessel for baking eggs and other goodies before, but after seeing Juliya’s egg tartlets I was determined to finally just do it.
I paired these tarts with a simple baby leaf salad, walnuts, some feta cheese and brought it all together by using a freshly whipped honey-mustard dressing. It’s good to use a nice cheese for the tart as it makes a significant difference in the flavor. You want something that’s not going to just ooze and melt, but make your tart delicious. I used part aged cheddar and part of extra creamy Swiss. If you have havarti or fontina, you’re golden.