Main Dish
(Breakfast
)
Breakfast Tart
Contributor: Steph
30 minutes
425
Parchment Paper
1
sheet
puff pastry dough
1
egg wash
egg and water beaten
3
oz
crème fraiche
2
oz
Gruyere Cheese
shredded
salt & pepper
4
slices
bacon
crisp
3
eggs
chives
for garnish
Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle.
Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge
of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and
refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly
overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any
large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg
whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.
Edition: 4