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Puff pastry from the freezer make these showy tarts look more complicated than they actually are. You can whip some up for a brunch in no time! Roasting the cherry tomatoes brings out more concentrated tomato flavour and really adds a nice dimension to the tarts.
1. Pre-heat oven to 350 F and line a baking sheet with parchment paper. Set aside. In a medium sized bowl. Toss the grape tomatoes with the olive oil. Sprinkle with some salt and pepper, then place them on the baking sheet and place in the oven for about 15-20 minutes until browned and bubbling. The skins can even become a bit charred. Watch them carefully so that they don’t burn. Remove the pan from the oven and let the tomatoes cool.
2. While the tomatoes are roasting, make the tart shells. On a lightly floured counter, roll out the puff pastry to approximately 1/4 inch thickness. Fit the pastry into four 4 inch tart shells, leaving about 1/2 inch overhang on each. Turn the excess pastry around the edges under, pressing and fitting into the pans. You want the pastry to rise a little over the edge of the tart pan because it might shrink a little. Prick the tarts about 3-4 times with a fork and set them in the fridge to chill for about 15 minutes. I use the kind of tart pans that have removeable bottoms so they would be easy to remove once baked.
3. Turn the stove to 400 F. Remove the tart shells from the oven and place them on a clean baking sheet. Bake for 8 minutes. They will puff up, but you can stab them again with a fork and they will deflate. Let the tart shells cool.
4. Sprinkle the bits of bacon and some cheese in the bottom of each tart shell. Crack an egg into each as well. Place some of the roasted tomatoes on top and then sprinkle the eggs with salt and pepper. Place the tarts on a pan and bake for about 12-15 minutes, until the egg whites are set.
5. Let the tarts cool slightly before removing them from their pans and eating!