Updated: Valentine’s Baked Eggs Puff Pastry Hearts

Real talk – I tried making this for Valentine’s Day last year, and kind of blew it. I attempted to put too much on the puff pastry before adding the eggs, which slid right off while they baked, leaving nothing but the weird looking yolks (see Instagram picture below). One year on, I’m improving the recipe – keeping it simple, yet still cute, and sure to impress your Galentines or Valentine.


  • 4 eggs
  • 1 sheet of frozen puff pastry
  • Heart-shaped cookie cutter (you can also shape the pastry with a knife or spoon if you don’t have one)
  • Flour (just enough to dust on the pastry sheet)
  • Around 6 (a handful) cherry tomatoes

Serves: 2 people

Estim. Prep & Cooking Time: 30 mins.


  • Allow puff pastry to thaw in the refrigerator overnight. If you don’t have time, click here for helpful fast-thawing tips.
  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper (you can use tin foil and spray with cooking spray in a pinch). Set aside.
  • Lightly spread flour on a large cutting board, place sheet of puff pastry on top, then dust a little more flour on top of the pastry.
  • Use a rolling pin or a glass to smooth out any creases or bumps in the pastry dough – but don’t roll too hard. This is just to smooth the dough, not spread it out.
  • Use the heart-shaped cookie cutter to make 4 heart-shaped pieces out of the pastry. If you don’t have a cookie cutter, you can use a butter knife to draw 4 hearts (about 4×4 inches) by hand.
  • Carefully transfer the pastry hearts to the baking sheet, keeping them at least 2 inches apart.
  • Use a knife or spoon to draw an inner border in each heart, about a 1/4 inch inside the edge. This will allow the edge of the pastries to puff up, creating a border for the eggs.
  • Use a fork to poke multiple holes in the inner section of each pastry. This keeps the inner part of the pastry from puffing up too much.
  • Bake pastry hearts for about 8 minutes, until the edges rise.
  • While baking, chop the cherry tomatoes into 2-3 slices each.
  • Remove pastries from the oven. If the inner heart sections have risen as high as the edges, pierce them again with a fork.
  • Press down on the pastries’ inner sections with a spoon to create significant indentations for the eggs, then crack an egg into each heart. If you aren’t able to press a deep enough well, the eggs might slide off while baking, which is what happened to me last year, and is why I’ve updated this recipe!
  • Place a few cherry tomato slices on top of each egg, and add your preferred seasoning (I used salt and Trader Joe’s Everyday seasoning).
  • Bake again for about 12 minutes, or until the egg whites are set, but the yolks aren’t overcooked.
  • Set out to cool and remove any extra egg white if you wish to keep the tarts looking like hearts – I do this with a knife.
  • Take pictures of your creation, share with your Galentines and/or Valentine, and tag me!

Last year’s struggle:

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