Puff pastry breakfast tart has all the textures and all the flavours you need for your next Sunday breakfast or brunch. It’s rich and tasty and loaded with all your savoury breakfast favourites.

If you’re after a special sweet breakfast, why not learn to make Danish pastry?

Top down view of a whole breakfast tart, ready to serve.

Why you’ll love it

This full English breakfast in tart form makes everyones favourite breakfast elegant yet no less delicious and it’s ridiculously easy to make. Let’s break it down;

  • Crispy, flaky puff pastry – Buttery and flaky, yet light, it’s the perfect base.  
  • Creamy, cheesy filling – the work of minutes with ricotta and gruyere.
  • All the toppings – for me breakfast isn’t complete without bacon and eggs. There’s a little sausage thrown in for good measure.

Honestly, friends, you NEED to make this breakfast tart. I top this with whatever leaves I have on hand to pretty it up and often roast some baby tomatoes on the vine to serve along side and it’s just so so good.

One of the wonderful things about this breakfast tart is you can customise it to all your favourite breakfast flavours.

Want a vegetarian one? Just leave off the meat and add mushrooms and tomato slices instead.

Oh and if your family is a lover of breakfast for dinner, aka brinner, this cheesy bacon and egg tart will be the new star of the show.

Ingredients you’ll need

Ingredients for breakfast tart on a marble benchtop.

Detailed quantities and instructions in the recipe card below.

  • Puff pastry: Life’s too short to make puff pastry – at least with my current schedule, it is. There are some really good store-bought ones. I use a single sheet by Careme Pastry that’s 375g / 13.2oz. If you can only find the square puff pastry sheets, just stick two together, with a seam down the middle a little like I did with this puff pastry cherry strudel.
  • Eggs: I suggest this tart serves 6 and cater for one egg each but you can do this totally to your preference.
  • Gruyere: Gruyere has amazing flavour and it comes through in all it’s cheesy glory here.
  • Ricotta: Soft ricotta creates a creamy texture that I love. You can swap it for crème fraîche or mascarpone for even more decadence.
  • Chives: Chives add a lovely fresh oniony bite to the cheese filling. Feel free to swap it for finely chopped leek or spring onion (green onion / scallions) if that’s what you have on hand.
  • Meat: My meat of choice here is bacon and sausage. In this one I’ve use chicken sausage but pork breakfast sausages are also really delicious.
  • Seeds: I love to scatter some seeds around the edge of the tart to really finish it off. I use sesame and poppy seeds but dukkah is actually really good too.
  • Leaves: I love using rocket (arugula) for it’s fresh but peppery taste for flavour and to garnish but snow pea sprouts, micro herbs or just chopped parsley are all great options too.

As I mentioned, this is a delicious breakfast all on it’s on but feel free to add some sliced mushrooms to the tart or serve it with some sides like roasted tomatoes or baked beans to really turn it into a classic full breakfast.

Tools you’ll need

  • A very sharp knife for scoring the pastry
  • A couple of small mixing bowls
  • A large baking sheet
  • A pastry brush for brushing over the egg wash
  • An offset spatula is really helpful for spreading the creamy filling out

How to make puff pastry breakfast tart

A collage of 6 images showing how to make breakfast tart.

Detailed quantities and instructions in the recipe card below.

  1. Prep the puff pastry base: Lay the pastry on a large baking sheet, lined with baking paper. Use a sharp knife to score a line 1 inch in, all the way around (don’t cut all the way through). Dock the centre rectangle, where the filling will go with a fork. Brush the edges with beaten egg, scatter over seeds then chill for 10 minutes.
  2. Make the creamy cheese filling: In a small mixing bowl, combine the remaining egg from the egg wash, ricotta, gruyere, chives, salt and pepper.  
  3. Top the tart: Spread the filling over the rectangle, leaving the 1 inch border clear. Place bacon over the top randomly, and dot over pieces of sausage, leaving space for the eggs.
  4. First bake: Bake the tart for 12 minutes.
  5. Add the eggs: Crack the eggs into the gaps you left previously and bake for a further 12 or so minutes until the eggs are done to your liking.
  6. Serve: Scatter over some fresh leaves or parsley, slice and serve immediately.
Top down view of a breakfast tart sliced into 6 pieces.

Tips and tricks

  • Defrost the pastry, in the fridge overnight or for a couple of hours. This will ensure it’s cold but still malleable.
  • Don’t skip chilling: Keeping the pastry cold (and a quality pastry) is the trick to getting those amazing puffed edges so don’t skip it.
  • Docking: This means to prick all over with a fork.
  • Don’t use pre-shredded cheese: Pre-shredded cheeses are coated in flour or starches to stop it sticking together so take the time to buy a block and finely shred it yourself. The filling will have a much nicer texture this way.

Substitutions

  • Gluten-Free: If you can find a gluten-free puff pastry, you can make this bacon and egg tart gluten free too.
  • Vegetables: You can make this tart vegetarian by leaving off the meats and in their place add things like sliced tomatoes, mushrooms, asparagus and zucchini. If you have some cooked sweet potato on hand, this is also really lovely.
  • Cheese: Gruyere really does have the perfect flavour here but you can use your favourite cheddar, or a creamy swiss cheese, maybe even a spicy cheese. Whatever you choose, make sure to finely shred it.
  • Ricotta: Ricotta adds a perfect creaminess but you can also use mascarpone or crème fraiche. You could use cream cheese or even soft goat cheese but having a much stronger flavour, I’d swap out the gruyere cheese for a milder cheese like gouda, edam or even mozzarella.
  • Greens: I use rocket or snow pea sprouts but micro herbs are gorgeous and flavourful too or keep things really simple with chopped parsley or baby spinach leaves.
  • Don’t like runny yolks? No problem, just cook it 2-3 minutes longer until the yolks are firm.
Top down view of slices of breakfast tart on colourful plates.

Make ahead

You can prep this ahead of time, making it right up to the point of going into the oven 1-2 days beforehand. Make sure you store it in the fridge, well covered with plastic wrap.

Storage

Puff pastry breakfast tart is best eaten fresh, however, it will keep for a couple of days in the fridge, covered well with plastic wrap. Reheat it in the oven for 10 minutes at 180C / 350F but remember, the egg yolks will likely cook through completely.

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Closeup of a gooey yolk in a slice of breakfast tart.

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Closeup of two slices of breakfast tart.

Puff Pastry Breakfast Tart

5 from 1 vote
This puff pastry breakfast tart is like a full breakfast turned fancy. Crisp puff pastry, a creamy, cheesy filling, bacon and eggs make for a crowd pleasing breakfast perfect for Sunday breakfast.

Ingredients

  • 1 large (375g) sheet puff pastry (notes if you can't find this)
  • 7 large eggs
  • 1 teaspoon combined sesame seeds and poppy seeds
  • 1 cup, packed finely shredded Gruyère cheese (90g / 3.2oz)
  • ½ cup smooth ricotta (113g / 4oz)
  • 2 tablespoons chopped chives
  • ¼ teaspoon each salt and pepper
  • 1 chicken or pork sausage
  • 5 slices cooked rasher bacon
  • Rocket (arugula) or snow pea sprouts, to serve

Equipment

Instructions
 

  • Preheat oven to 200C / 400F / 180C fan forced.
  • Place the pastry on a large baking tray.
  • Score a line 1 inch from the edge all around the pastry. Use a fork to prick all over inside of this line.
  • Beat just one egg, then brush all over the 1 inch border (you'll only use a little of it). Scatter seeds all around the border. Chill for 10 minutes.
  • To a medium bowl add the rest of this egg wash with the Gruyère, ricotta, chives, salt and pepper and mix well.
  • Spread the filling mixture onto the pastry, inside the border (an offset spatula makes this really easy).
  • Remove the casings from the sausage and drop small chunks of sausage meat randomly over the filling.
  • Roughly chop the bacon into 3 or 4 smaller chunks and scatter those around making sure to leave space for the 6 whole eggs.
  • Bake 12 minutes.
  • Crack the eggs into the gaps and, turn the tray and bake a further 9-13 minutes until done to your liking. I find 9 ½ to 10 minutes will give you perfect gooey egg yolks.
  • Scatter over the rocket and sprouts or herbs, slice into 6 pieces and serve immediately
  • Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Notes

  1. I use a roll of Careme puff pastry, which is the perfect size. If you can’t find one large sheet of puff pastry, simply press two sheets (or 1 ½ will be enough) with a tight seal into a large rectangle.
  2. Make sure your bacon is cooked before you start. It doesn’t need to be crispy, just cooked.
  3. You can use dukkah in place of the seeds for a little extra spice.
  4. Feel free to add other toppings that you like for breakfast, like sliced mushrooms or asparagus.
  5. You can easily make this recipe vegetarian too.
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