Bacon, Egg and Tomato Breakfast Tarts are a complete breakfast made with buttery, crispy puff pastry. Easy to assemble, the whole family will love these for weekend breakfast or brunch They are easy to assemble and all cook at the same time. Happy cook, happy family.

Cutting into the egg yolk that is running over the rest of the tart

The cherry tomatoes at this time of year are so sweet and good. They are also the ideal size for these tarts (or tartlets, if you like).

2 bacon egg and tomato puff pastry tarts viewed from overhead

Now, they may be labeled ‘breakfast, but truthfully, this is perfect for any meal of the day. Nutty gruyere, sweet cherry tomatoes, smokey bacon with a little chive onion bite all bathed in a runny egg yolk. Hungry yet?

This is your bacon and egg breakfast taken to the next level. I mean, how good is puff pastry? Frozen puff pastry is one of the best inventions because I made puff pastry once and it is so time consuming.

A breakfast tart up close showing the yellow egg and sweet cherry tomatoes

The cheese: A good melting and strong flavor cheese like a sharp cheddar, or my favorite, nutty gruyere is best. Goat cheese would also be a delicious option.

When it comes to assembling the tarts, how you want to layer is up to you. But you must leave a little well in the center for the egg. I find that the careful placing of the tomato slices and bacon create a good barrier to prevent the egg white from spilling out.

Bright yellow egg yolk running over the puff pastry and crispy bacon

I like to make individual tarts rather than one large one that you have to cut because it is easier and everyone gets a good amount of the toppings rather than having to make sure they are evenly spread out onto a large tart.

More puff pastry recipes:

If you’ve made these bacon, egg and tomato breakfast tarts, leave a comment or question below. I love to hear from my readers.

Yield: 4

Bacon, Egg and Tomato Breakfast Tarts

A square of puff pastry topped with cheese, tomatoes, bacon, egg, chives and greens

Crispy, buttery puff pastry is topped with gruyere, chives, bacon, cherry tomatoes and a runny egg.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 cup (100 grams) gruyere, grated grams
  • 12 cherry tomatoes, sliced
  • 8 slices bacon, cooked
  • 4 teaspoons fresh chives, chopped
  • 4 large eggs
  • Salt & pepper


  1. Preheat oven to 425°F/218°C and line a large baking sheet with parchment paper.
  2. Lightly roll the puff pastry to 10-inch (25 cm) square. Cut into 4 squares (a pizza cutter makes this really easy).
  3. Place the pastry squares on the prepared baking sheet and use a sharp knife to score a 1/4-inch (1/2 cm) border around the edge, do not cut all the way through. Use a fork to poke holes all over the inside of the square that you scored. Brush the beaten egg around the edge. Bake for 5 minutes, then remove from the oven. If the centers are puff up, poke with a fork to deflate and if needed, use a sharp knife to re-score.
  4. Sprinkle the cheese over the center of the tarts, arrange the tomato slices, bacon (keeping a small area in the center for the egg) sprinkle some chopped chives. Crack an egg into a small bowl and carefully place in the center of each. Top with more chives and a light sprinkle of salt and pepper. Return back to the oven and bake for 10 more minutes until the egg whites are set, but the yolks still jiggly.

Nutrition Information



Serving Size


Amount Per Serving Calories 246Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 255mgSodium 570mgCarbohydrates 6gFiber 1gSugar 2gProtein 17g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.