Description
A delicious and easy Puff Pastry Breakfast Tart featuring flaky puff pastry, eggs, cheese, and bacon, perfect for a satisfying morning meal or brunch. This savory tart combines creamy eggs with melted cheese and crispy bacon, all baked to golden perfection with a buttery puff pastry crust.
Ingredients
Scale
Pastry
- 1 sheet puff pastry
Egg Mixture
- 4 large eggs
- Salt and pepper, to taste
Toppings
- 1 ½ cups freshly grated cheese (Colby-Jack recommended)
- 2 to 4 slices cooked bacon, diced into ½ inch pieces
- Fresh chives, chopped (for garnish)
Instructions
- Prepare the oven and baking sheet: Place the oven rack in the middle position and preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Prepare the puff pastry: Thaw the puff pastry sheet according to package instructions. Roll it out into a 10×10 inch square, then carefully transfer it to the prepared baking sheet.
- Create the border: Fold one edge over ½ inch, then fold it over again ½ inch to form a tight, double-folded border. Repeat on all four sides to create a raised edge around the pastry square.
- Add the eggs and seal edges: Crack the 4 eggs evenly over the center area inside the border. Use a pastry brush dipped in the egg whites to brush the folded edges, ensuring all corners are sealed and pinned down.
- Season and top: Generously season the eggs with salt and pepper. Sprinkle the grated cheese evenly across the eggs. Scatter the diced cooked bacon on top of the cheese layer.
- Bake the tart: Place the baking sheet in the preheated oven and bake for about 18 minutes, or until the pastry edges are golden brown and puffed, and the eggs are set.
- Finish and serve: Carefully remove the tart from the oven. Sprinkle chopped fresh chives over the top as garnish. Cut the tart into squares and serve warm.
Notes
- Use cooked bacon to ensure it crisps nicely and blends well with the cheese and eggs.
- Choose your favorite cheese if Colby-Jack is unavailable; mild cheddar or mozzarella can work well.
- Make sure to seal the pastry edges properly with egg whites to keep the eggs contained while baking.
- Serve immediately for the best taste and texture; leftovers can be reheated but may lose some crispness.
