Bacon Egg Puff Pastry Tart

 

We don't really make much ado about breakfast beyond the occasional Sunday. But it does seem like we are always looking for a new Sunday morning dish because we typically stick to the same few favorites.

 

I came across a recipe for a Puff Pastry Tart on the blog French Press while disappointingly awake at 5:30 a.m. on one of only 2 days I get to sleep in. And typically as I grumpily accept being awake on these mornings I either watch cooking shows or cruise foodgawker to awaken my stomach as well. This recipe found while cruising served as inspiration and made me think, "mmmmm...we have some puff pastry in the freezer pretty sure we could pull this off this morning." This is where the 5:30 a.m. thing actually worked in our favor. I got up and took the puff pastry out of the freezer allowing it to defrost before we decide to really get up on this Sunday. I have a previous somewhat kitchen disaster type story while once trying to defrost frozen puff pastry in the microwave....yeah, don't try that.

 

 

With defrosted puff pastry and some leftover cooked bacon in the fridge this tart came together so quickly. And it's really a very versatile recipe as well. We ended up using sliced mozzarella as the base because that's what we had but you could use just about any type of cheese or meat. Canadian bacon or pancetta would both be great.

 

 

 

Our patio basil is going crazy so I added some to top the tart off after coming out of the oven.

 

 

I actually can't wait to make this one again and change up a few flavors. It makes for a great base recipe and even better its simple enough for a last minute Sunday breakfast but special enough to make for guests or a special occasion.

 

RECIPE:

 



Bacon & Egg Puff Pastry Tart

 

Ingredients

• 1 sheet of puff pastry {thawed}
• 5 slices  Mozzarella cheese
• 1 Tbsp finely diced chives
• 6 strips of bacon {cooked & sliced}
• egg wash {1 egg beaten with 1 Tbsp milk}
• 6 eggs
• 1 bunch torn fresh basil
• salt and pepper

 

Instructions

• pre-heat the oven to 425
• on a lightly floured surface roll the puff pasty into a rectangle about 1/4 inch thick
• with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle
• prick only the center of the rectangle with the tines of a fork
• Layout the slices of cheese across the pastry
• sprinkle with the chives, and top with bacon
• brush the edges with the egg wash
• bake tart for 10 minutes
• crack the eggs onto the tart, season to taste with salt and pepper
• return to the oven for another 10 minutes {or until the eggs are done to your liking}
• sprinkle with fresh basil & additional chives