Puff Pastry Breakfast Tart

Puff Pastry Breakfast Tart - Serves 4

  • 1 sheet puff pastry dough, thawed
  • 1 egg, slightly beaten with a teaspoon of water (this is for an egg wash)
  • 3-4 oz creme fraiche
  • 2-3 oz Gruyere cheese (shredded) mixed together*
  • Salt and ground pepper to taste
  • 8-10 slices of pepper bacon, crisp-cooked and drained on paper towel, each slice broken in half*
  • 4 eggs
  • 10-12 fresh chives, 1/2" length cut diagonally
* can be prepared in advance and refrigerated until ready to assemble tart
  1. On a lightly floured surface, fold out thawed puff pastry and roll out to about a 10"x10" square.  Place pastry on greasedcookie sheet. 
  2. Using a small sharp knife, lightly score the border 1/2" from edge of the pastry and fold up, creasing the corners to make a well.  Prick the center of the pastry with a fork.  Brush only the border with the egg wash and then refrigerate for 15 minutes.
  3. Preheat oven to 425 degrees. 
  4. In a small bowl, combine creme fraich and Gruyere cheese.  Season with salt and pepper.
  5. Remove pastry from refrigerator and spread the cheese mixture up to the edge of the pastry staying away from the border.  Put bacon evenly over the pastry overlapping the edges if necessary. 
  6. Place the tart in the oven and bake for about 14-15 minutes until golden brown.  Rotate the cookie sheet about half way through and prick the large air pockets with a fork if necessary. 
  7. When golden brown, remove from oven and put on a level heatproof surface and crack the eggs evenly onto the tart - about 2" apart.  Bake until egg whites are set and the yolks are still soft.  The yolks will not change color very much during the cooking process so if you like runny eggs, it usually takes 7-9 minutes - don't overcook them.
  8.  Transfer tart to a platter and garnish with the chives, cut the tart into four pieces and serve. 
 Serving Suggestions:  Serve with fruit kabobs, country fried potatoes and Champagne with a little spoon of frozen cranberry, raspberry or pomegranate concentrate placed at the bottom of the glass before pouring.


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