Breakfast Tart
Breakfast Tart is rated
out of
5 by
5.
Prep Time:
15 minutes
Cook Time:
21 minutes
Servings:
4
Inspired by the hearty cuisine of Europe's alpine regions, our savory breakfast tart features nutty Gruyère cheese and smoky bacon. This combination is sure to satify appetites invigorated by cold winter weather.
Ingredients:
- 1 sheet puff pastry dough
- 1 egg, lightly beaten with 1 tsp. water
- 3 oz. crème fraîche
- 2 oz. shredded Gruyère cheese
- 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
Directions:
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.
Williams-Sonoma Kitchen
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.
Williams-Sonoma Kitchen
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Rated 5 out of
5
by
Bambi from
Great breakfast item
I have made this many times and its always a hit! Pretty easy to do ...and looks really fancy....so tasty
Date published: 2017-08-04
Rated 5 out of
5
by
m0cleary from
Easy to make, always requested/demanded
This is a very simple recipe that I have made for a few years with the ingredients in the recipe I feel it is always very consistent, and all of the prep steps are very basic. A couple of improvements I have found, use Canadian Bacon vs cooking raw bacon to save time and use 4 eggs so there are 4 "equal" pieces. The one knock on the recipe is sometime the ingredients can be difficult to find, but creme fraiche is becoming more common nowadays.
Date published: 2017-03-10
Rated 4 out of
5
by
Teacher03 from
Don't be a scaredy cat!
I just made this for a Thanksgiving brunch and I had put the eggs on...it all looked great but after 10 minutes the eggs looked raw...so I left it in the oven...too long and the eggs ended up overcooked with hard yolks...otherwise it was very tasty and relatively easy (I made the cheese mixture and bacon the night before). I would recommend this for impressing overnight guests or adding something special to a brunch.
Date published: 2013-11-28
Rated 5 out of
5
by
Tashi from
Excellent; plan to try a modification
We also enjoyed this but did laugh at the thought of "4 servings" for a recipe with three eggs... For ease of serving, we plan to try it next time with the pastry cut into four equal portions providing a separate space for each egg (and we will use 4 eggs). Great flavor, definitely doesn't need any salt added with the bacon and gruyere.
Date published: 2012-05-02
Rated 5 out of
5
by
Anonymous from
Easy Yet Impressive Looking
~visually beautiful presentation without a lot of effort. I rolled the pastry out on a piece of parchment and transferred both to the baking sheet...substituted sour cream for creme fraiche and green onion for chives since mine aren't up yet...added an additional egg to make it an equitable breakfast for two. Would definitely make again.
Date published: 2012-03-11