Description
An individually-sized puff pastry square topped with bacon, cheese, tomato, and an egg? Breakfast is going to new, delicious, and pretty levels with this recipe.
Ingredients
- 1 teaspoon All-purpose Flour
- 1 Sheet Of Puff Pastry, Thawed Per Package Directions
- 5 whole Eggs, Divided
- 1 Tablespoon Water
- ½ cups Gruyere Cheese (coarsely Grated)
- 1 whole Roma Tomato, Sliced Into 1/4 Inch Slices
- 2 strips Bacon, Cooked And Coarsely Chopped
- Kosher Salt And Fresh Ground Black Pepper
- 1 Tablespoon Fresh Parsley, Finely Chopped
Preparation
Preheat oven to 400ºF.
Dust your work surface with the flour and roll out puff pastry dough to 1/4 inch thick. Cut into 4 equal-sized rectangles and trim uneven edges with a paring knife. Fold edges up on all four sides of each rectangle of dough and pinch the corners that meet, to create a raise edge. Using a fork, prick center of dough multiple times to prevent the dough from rising in the oven too much.
Crack 1 egg into a small mixing bowl and add water. Whisk until egg is completely blended with the water. Set aside.
Divide grated cheese evenly and sprinkle on the center of each tart crust. Add a slice of tomato on each tart. Using a pastry brush, brush the crust with the egg/water mixture (egg wash.)
Bake for 7 minutes. Tarts will be lightly browned, cheese will be melted, and tomatoes softened. Remove tarts from oven and slowly crack 1 egg over each par-baked tart and then top with bacon pieces and a pinch of salt and pepper.
Return tarts to the oven and bake for 10 more minutes for eggs cooked to medium, 12 minutes for eggs cooked hard. Top with fresh parsley and serve.
