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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 sheet puff pastry dough, thawed according to the package instructions.
1 egg, lightly beaten with 1 tsp. water
3 oz. creme fraiche
2 oz. shredded Gruyere cheese
2 oz. shredded Romano, plus more for serving
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths
Preheat an oven to 425. Lightly grease a baking sheet.
Unfold the puff pastry onto the prepared baking sheet, pinching to close any holes in the seams. 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 partially bake about 7 minutes. After removed from oven, allow to cool.
In a small bowl, stir together the creme fraiche and cheese, and season with salt and pepper.
Spread the mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 12-14 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.
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BREAKFAST TART
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 sheet puff pastry dough, thawed according to the package instructions.
1 egg, lightly beaten with 1 tsp. water
3 oz. creme fraiche
2 oz. shredded Gruyere cheese
2 oz. shredded Romano, plus more for serving
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths
Preheat an oven to 425. Lightly grease a baking sheet.
Unfold the puff pastry onto the prepared baking sheet, pinching to close any holes in the seams. 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 partially bake about 7 minutes. After removed from oven, allow to cool.
In a small bowl, stir together the creme fraiche and cheese, and season with salt and pepper.
Spread the mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 12-14 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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