Description
This breakfast tart is easy to make, delicious to eat, and great for entertaining. Adjust the amount of bacon and shredded cheese to your liking! If you can’t find creme fraiche, it can be omitted from the recipe. Try not to use sour cream because it is a bit too watery and can curdle during baking.
Ingredients
- 1 Puff Pastry Sheet, Defrosted
- 6 strips Bacon
- ⅓ cups Crème Fraîche
- 3 Tablespoons Shredded Cheese
- Salt And Pepper
- 4 Eggs
- 1 teaspoon Chives, Chopped
Preparation
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 425ºF. 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.
