Bacon and Egg Breakfast Tart

Entertaining is one of the ways we love to relax with friends. And seeing how brunch is one of New York’s staple meals, we decided to put our own spin on brunch dishes. Entertaining for dinner is generally more formal  while brunch is more laid back…and usually more forgiving in terms of scrutiny.

Honestly, I traditional brunch food boring after a while. After a while, pancakes all start to taste the same, you know? So we wanted to try something new, but still delicious. For brunch, delicious usually starts with bacon. And close by, eggs. To raise the stakes even higher, since we’re on a roll, let’s ditch the usual suspects of toast, english muffins and bagels for a starch that’s utterly delectable, puff pastry. This tart is quick to make, visually delicious, and filling. Just serve it up with some fruit salad, healthy blueberry muffins that you can make the day before, and you’re all set!

Directions

  1. Thaw the puff pastry dough according to the package instructions.
  2. Cook the bacon slices according to the package instructions.
  3. Preheat oven to 425F. Lightly grease a baking sheet.
  4. On lightly floured surface, roll out the puff pastry to about a 10″ x 10″ square. Place the pastry on the greased baking sheet.
  5. Gently score a 1/2 inch border on the pastry. Using a fork, prick the center of the pastry.
  6. In a small bowl, stir together the crème fraîche and shredded cheese, and season with salt and pepper.
  7. Spread the crème fraîche mixture on the pastry, keeping the border clean.
  8. Bake the tart for about 14 minutes, rotating the baking sheet halfway through baking.
  9. Remove the baking sheet from the oven and, using a fork, prick any large air pockets in the pastry.
  10. Lay the bacon on top of the tart.
  11. Crack the eggs onto the tart, one in each corner.
  12. Bake until the egg whites are set and the yolks are still soft, 7 – 10 minutes.
  13. Garnish with the chives and serve immediately.

Cook’s Notes

Crème fraîche is a French version of sour cream. It’s comparatively less sour but richer in taste than regular sour cream. It has a slightly nutty and tangy flavor and velvety texture. Please don’t substitute it with regular sour cream because the latter will curdle. Crème fraîche can be sold at specialty and/or retailers. We bought ours at Trader Joe’s. If you can’t find it, here’s a recipe for you to make it at home. And if you neither can buy nor make it, feel free to omit it from this recipe.

Mix one cup of room temperature heavy or whipping cream with two tablespoons of butter milk in a glass jar and cover. Let it stand at room temperature for 8 to 24 hours, or until it thickens. Stir well and refrigerate for up to two weeks.

I didn’t have any gruyère cheese in my fridge and just used whatever I had on hand for this tart. I had a blend of Asiago, Parmesan, Fontina and Provolone cheeses(Trader Joe’s Quattro Formaggio Cheese Blend). I usually have this in stock since I use it on my pizzas. Feel free to substitute the specified gruyère for any cheese you have on hand. Just pick one that melts well. I also had cheddar but went with the whiter colored cheese since I didn’t want the yellow color of the cheddar to show through.

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