Ingredients
1 sheet Puff Pastry , thawed
1 1/2 cups Shredded Cheese
1 cup Cherry Tomatoes , halved
4 Large Eggs
to taste Kosher Salt
to taste Freshly Ground Black Pepper
to taste Fresh Dill or chives
Nutrition Per Serving
CALORIES: 545 FAT: 38.7 g PROTEIN: 18.4 g CARBS: 31.6 g
Cooking Instructions
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.
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 cups) .
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 cups)
Step 4
Crack an Large Eggs (4) into the center of each tart, top with Cherry Tomatoes (1 cup) , and season with Kosher Salt (to taste) 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!