Ingredients:

  • 1 sheet (17.3 oz / 490g) frozen puff pastry, thawed but cold
  • 1 large egg (50g), beaten for egg wash
  • 1/3 cup (80g) basil pesto
  • 4 large eggs (200g)
  • 1/2 cup (56g) shredded mozzarella cheese
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet slightly on the parchment paper to ensure an even thickness.
  3. Using a circular cutter or a glass, cut four 4-inch circles.
  4. Prick the center of each circle with a fork, leaving a 1/2-inch border untouched.
  5. Brush the outer borders of the pastry circles with the beaten egg wash.
  6. Spread 1 tablespoon (15g) of pesto into the center of each docked circle.
  7. Sprinkle a tablespoon of shredded mozzarella over the pesto.
  8. Carefully crack one egg directly onto the center of the cheese and season with salt and pepper.
  9. Bake in the center rack of the oven for 12–15 minutes until edges are deep golden and egg whites are opaque.
  10. Let the tarts rest for 2 minutes before serving.