Savory Puff Pastry Egg Tarts

Recipe: Serves 4

Ingredients

• 1 sheet puff pastry, thawed
• 2 eggs, beaten (for egg wash)
• 1/2 tsp Watkins Black Pepper
• 1/2 tsp Watkins Mediterranean Sea Salt
• 1/2 tsp Watkins Garlic Powder
• 1/2 cup Gruyère cheese, shredded
• 4 large eggs (for filling)
• 1/4 cup cherry tomatoes, halved
• 1 cups arugula
• 1–2 tsp olive oil (for arugula)
• Pinch of salt and pepper (for arugula)

Instructions

1. Preheat oven to 400°F.
2. Roll out the puff pastry sheet on a lightly floured surface into a large rectangle. Transfer to a parchment-lined sheet pan. Using a knife, score a 1-inch border around the edges, being careful not to cut all the way through.
3. In a small bowl, whisk together the beaten egg with Watkins Black Pepper, Watkins Mediterranean Sea Salt, and Watkins Garlic Powder. Brush the seasoned egg wash onto the pastry.
4. Bake for 12-15 minutes, or until the pastry is puffed and lightly golden. Remove from the oven and gently press down the center of the pastry to create wells.
5. Sprinkle shredded Gruyère cheese into the center of each section, then carefully crack an egg into each well. Top with cherry tomatoes.
6. Return to the oven and bake for an additional 8–12 minutes, or until the egg whites are set and the yolks are cooked to your preference.
7. While the tart finishes baking, toss the arugula with olive oil and a pinch of salt and pepper.
8. Remove from the oven, top with the dressed arugula, and serve immediately.