Holiday Virginia Ham and Egg Puff Pastry Tart

Provided by: Virginia Egg Council

Flaky puff pastry crust is topped with an herb cream cheese spread, eggs, bacon and peppers to make irresistible Bacon and Egg Puff Pastry Tarts.

  • Serves 6
  • Total Time: 35 minutes
  • Preparation Time: 20-25 minutes
  • Cook/Bake Time: 8-11 minutes


  • 1 tablespoon flour
  • 1 sheet puff pastry
  • 1 egg, lightly beaten, plus 2 teaspoons milk for egg wash
  • 5-6 ounces of herb cream cheese spread OR crumbled goat cheese
  • 3-4 slices of Virginia ham
  • ½ cup chopped red bell pepper
  • 6 medium eggs
  • 3 tablespoons fresh parsley, chopped
  • Cracked pepper, to taste


  • Thaw puff pastry according to package directions.
  • Preheat oven to 425° F.
  • Line cookie sheet or pizza pan with parchment.


  • Lightly flour a clean work surface and stretch pastry from a square to a circle (for pizza pan) or a larger square or rectangle (for cookie sheet) – about 12 x 12” or 15 x 9”. Place on baking sheet and trim any overhanging pastry.
  • Score ½” around edges with a sharp knife; prick center of pastry with a fork; brush edges with egg wash; refrigerate for 15 minutes.
  • Break cheese into small dollops and spread evenly over pastry. Sprinkle cooked bacon pieces and red pepper on top and bake 14 minutes, rotating baking sheet halfway through.
  • Remove from oven; make 6 indentations in pastry and crack eggs into each, spacing them around the pastry. Bake 8-11 minutes, or until egg whites set and yolks are nearly firm.
  • Slide tart onto serving platter; garnish with parsley and cracked pepper; cut into portions and serve immediately.

Nutrition Information

Total Fat: 65 g
Saturated Fat: 20 g

Cholesterol: 300 mg
Sodium: 2,300 mg
Total Carbohydrate: 300 g
Dietary Fiber: 28 g
Protein: 50 g
Vitamin A: 900 mcg
Vitamin C: 90 mg
Calcium: 1,300 mg
Iron: 18 mg
Vitamin D: 20 mcg
Folate: 400 µg
Choline: 550 mg
Potassium: 4700 mg
Molybdenum: 45 µg
Chloride: 2,300 mg

Virgina Egg Council