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RECIPE
6 INGREDIENTS4 STEPS30MIN

Savory Breakfast Tart

4.2
6 Ratings
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A Taste of Koko
A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.
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Sure, this fancy breakfast tart looks like it took forever to make, but in reality, it’s an easy peasy 30 minute meal. This is the ultimate savory breakfast tart with melted cheese, runny-yolked eggs, and butter-rich puff pastry that’s sure to please anyone!

30MIN

Total Time
A Taste of Koko
A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 sheet
Puff Pastry , thawed
1 1/2 cups
Shredded Cheese
1 cup
Cherry Tomatoes , halved
to taste
Kosher Salt and Freshly Ground Black Pepper
to taste
or Chives
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Nutrition Per Serving
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CALORIES
545
FAT
38.7 g
PROTEIN
18.4 g
CARBS
31.6 g

Directions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line baking sheet with parchment paper.
Step 2
Roll out the Puff Pastry (1 sheet) sheet and cut into 4 equal squares. Transfer to the prepared baking sheet bake until golden, 8 to 10 minutes.
Step 3
Let puff pastry squares cool on baking sheet. Using the backside of the fork, deflate the center of the squares. You should leave a small border along the sides, this will prevent the egg from spilling out. Sprinkle evenly with Shredded Cheese (1 1/2 cup).
Step 4
Crack an Large Egg (4) into the center of each tart, top with Cherry Tomato (1 cup) and season with Kosher Salt and Freshly Ground Black Pepper (to taste). Return tarts to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with Fresh Dill (to taste). Serve and enjoy!

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Nutrition Per Serving
Calories
545
% Daily Value*
Fat
38.7 g
50%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
237.6 mg
79%
Carbohydrates
31.6 g
11%
Fiber
1.5 g
5%
Sugars
1.7 g
--
Protein
18.4 g
37%
Sodium
512.3 mg
22%
Vitamin D
--
--
Calcium
275.0 mg
21%
Iron
2.9 mg
16%
Potassium
64.1 mg
1%
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