I can eat breakfast at any time of day, brunch or brinner. Bring it on, y’all.. This tart was something I whipped up with what I had on hand, which is what I’ve been enjoying lately to spark a little more creativity in the kitchen. This stay-at-home-cook-all-the-time-burnout struggle is too real which is why I loved making this the other day! The best part about this tart? It’s mostly hands-off. You just have to assemble and then pop it in the oven and you’re good to go.

If you don’t want to use pimento cheese as the base, you can use any other kind of cheese spread of your choice but I wouldn’t skip out on the baby arugula topping though. The peppery, slightly bitter flavor from the arugula works really well with cutting through the richness of the tart, helping balance everything out. Let’s get this on your table in no time!

Cheesy Breakfast Tart

Cook time: 45 minutes

Serves: 2-4

1 puff pastry sheet, thawed

3/4 cup pimento cheese

1/4 cup diced ham

4 large eggs

Large pinch everything bagel seasoning

Large handful baby arugula (dressed with a little olive oil and cracked black pepper), for garnish

Preheat oven to 350°F and line a sheet pan with parchment or silpat. Set aside.

Carefully cut an edge into the thawed puff pastry sheet using a sharp knife, about an inch from the edge. This is going to make the “crust” of this tart and no worries if it’s not super perfect, I love a good rustic vibe. Then, using a fork, prick a few holes all over the center portion of the puff pastry. This will make sure the center doesn’t bubble up when baking. Next, gently spread out the pimento cheese in the center area of the tart and evenly sprinkle the diced ham on top of the pimento cheese. Bake in the preheated oven for 30 minutes.

Once the tart has baked for 30 minutes, the edges should be light golden brown and the cheese completely melted. Using a spoon, carefully form a small indentation in each corner of the tart. Then, crack the egg into the indentation, nestling them into the little well.

Sprinkle the eggs with a little bit of everything bagel seasoning and put the tart back in the oven for another 15 minutes to set the egg whites with slightly runny yet jammy yolks. Cut the tart into fourths for serving, making sure each person gets their own egg. Then top with the baby arugula (I dressed the arugula with a little bit of extra virgin olive oil and some fresh cracked black pepper right before topping the tart). Serve immediately.

¡Buen provecho!