Best of Breakfast: Balsamic Goat Cheese Tarts

September 19, 2014

Don’t get us wrong: the ever-humble, trusty egg needs no fancy fixings or precious presentations. Most mornings, a quick scramble does the trick. But for those days when a proper breakfast bliss-out is on the menu, we present these balsamic-drizzled, goat cheese-dabbed tarts. All wrapped up in flaky puff pastry, they’re the most delicious indulgence this side of the snooze button.


WHAT YOU’LL NEED1 sheet puff pastry
1 sweet onion, sliced
6 eggs
10 ounces cherry tomatoes, halved
¼ cup goat cheese
1 tablespoon olive oil
1 teaspoon sugar
Salt and pepper, to taste
Fresh rosemary
Balsamic reduction


Preheat oven according to puff pastry package instructions. On a floured surface, lay out the pastry and cut into squares large enough to fit your muffin or tart pan, with just a slight overhang. Place squares into pans and store in fridge until ready to use.

In a large skillet over medium heat, add the olive oil and onion. Stir to coat, then add sugar, salt and pepper. Cook onions until they develop a deep caramelized brown color, stirring occasionally. Set aside.

Remove tart pan from fridge and add a thin layer of caramelized onions to the bottom of each tart; then add about two rosemary leaves. Crack an egg into each tart, careful not to break the yolk (you may do this in a separate bowl first to ensure the egg is intact and shell-free). Top with a sprinkling of goat cheese, several tomatoes, and salt and pepper. Bake according to puff pastry instructions, or until edges are browned and egg is cooked through.

Remove from oven, let cool slightly and drizzle with balsamic reduction. Garnish with extra rosemary leaves.

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