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Egg Tart and Salad with Honey Mustard Dressing

Egg Tart and Green Salad w/ Walnuts and Honey Mustard Dressing on a plate.

You know when you really want something fancy for breakfast or brunch, but you’re really not in the mood for fussing a lot doing it? Well, I’ve got just a solution for you! I’ve seen the idea of using puff pastry as a vessel for baking eggs and other goodies before, but after seeing Juliya’s egg tartlets I was determined to finally just do it.

I paired these tarts with a simple baby leaf salad, walnuts, some feta cheese and brought it all together by using a freshly whipped honey-mustard dressing. It’s good to use a nice cheese for the tart as it makes a significant difference in the flavor. You want something that’s not going to just ooze and melt, but make your tart delicious. I used part aged cheddar and part of extra creamy Swiss. If you have havarti or fontina, you’re golden.

Egg tarts and green salad with a homemade honey mustard dressing on a plate.

More Salad recipes to try:

Egg Tart & Green Salad w/ Walnuts and Honey Mustard Dressing

0 from 0 votes

The best breakfast recipe made with puff pastry
sheets filled with eggs and cheese. A light salad mixed with the best homemade
honey mustard dressing.

Author: Marina | Let the Baking Begin
Course: Breafast
Cuisine: American
Keyword: egg tart
Calories: 2064 kcal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings


Egg Tart

  • 4 pastry sheets 4in x4in, thawed
  • 1.5-2 cups shredded cheese havarti, cheddar, fontina
  • 3 strips bacon
  • 4 large eggs
  • 1 egg white
  • Chives chopped
  • Salt
  • Pepper

Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Dressing



  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. Cut bacon into thin strips and render in a skillet over medium heat, turning, until crispy, about 10 minutes.
  3. Beat 1 egg white with a pinch of salt.

  4. Working with one pastry sheet at a time, carefully fold it to form a triangle, with a sharp knife, starting about 1/4 inch from the widest angle, cut perpendicular to the edge of the pastry (about 1/4 inches), on both sides, making sure not to cut all the way through at the corner of the widest angle. Unfold the triangle. With a pastry brush, brush the pastry with egg white wash. Fold the borders to the opposite sides, lining up the edges of the pastry, forming a basket.
  5. Brush the borders with egg white wash. Continue with the rest of the pastry. Transfer to the prepared baking sheet. Bake for about 12 minutes.
  6. Remove from the oven, let cool for 5 minutes.
  7. Sprinkle 1/4 of the cheese inside the pastry, making a small well in the middle. Break the egg inside the well. Sprinkle with salt. Sprinkle with crispy bacon and let bake for another 10 minutes. Remove from the oven and sprinkle with chopped chives. Serve right away.

Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Salad Dressing.

  1. Roast the walnuts in the oven at 350°F, for about 10 minutes, shaking the pan twice. Remove hazelnuts from the oven, let cool and rub between palms of the hand to remove the shell. Roughly chop hazelnuts. Set aside.

  2. In a medium-sized bowl, whisk together 3 tbsp mustard, 1 tsp wasabi, 1 tbsp honey, 1 tbsp balsamic vinegar, 1/2 minced garlic (optional) and ½ tsp salt, until smooth. Continuing to whisk, slowly start pouring the oil. Continue whipping until all oil is added and the dressing is thick.

  3. Alternatively you can use a hand blender to do the same. In a deep cup (usually comes with the blender) pulse the mustard, wasabi, honey, vinegar, garlic (optional) and salt until homogenous. With the blender still running, add 1 tablespoon of oil at a time, waiting until it’s incorporated before adding another tablespoon. The dressing will be smooth, creamy and thick.

To serve: Place 2 cups salad onto a plate. Sprinkle walnuts and feta on top. Drizzle the dressing over the salad or serve the salad with the dressing on the side.

Recipe Notes

*You can use chicken or quail eggs. If using quail eggs, use 3-4 per tart.
*Instead of bacon, you can use chopped sausage or any kind of meat you have on hand.
*Roast the walnuts ahead of time to save on prep. work before serving.
*Bacon can be prepared ahead of time to save time on prep work.
*To make this a vegetarian dish, omit the bacon.
*Instead of using bacon, you can use smoked salmon. Just sprinkle chopped pieces of salmon on baked tarts.

Nutrition Facts
Egg Tart & Green Salad w/ Walnuts and Honey Mustard Dressing
Amount Per Serving
Calories 2064 Calories from Fat 1413
% Daily Value*
Fat 157g242%
Saturated Fat 42g263%
Cholesterol 233mg78%
Sodium 1813mg79%
Potassium 522mg15%
Carbohydrates 124g41%
Fiber 5g21%
Sugar 9g10%
Protein 44g88%
Vitamin A 1549IU31%
Vitamin C 19mg23%
Calcium 431mg43%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Julia |

    I love puff pastry, as well, and you’re reminding me to get it out of the freezer finally and do something with it! This looks like such a good breakfast – I love eating everything that involves eggs in the morning!

    · Reply
    • Yeah, eggs are awesome in any shape or form in the morning))

      · Reply

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