Sunday, April 8, 2012

Bacon and Egg Breakfast Tart

I am a fan of Williams-Sonoma on Facebook, and they will frequently post recipes to their news feed. I saw this recipe for a rustic Breakfast Tart a while back and bookmarked it to try. Since I had a leftover puff pastry sheet from when I made a Caramelized Onion & Mushroom Tart, I thought that this Sunday would be a perfect day to try this recipe out.

You'll notice that I have about 2/3rds of this tart as scrambled eggs, and only a couple sunny side up...Chris is not a fan of runny eggs like I am so I modified this a bit so that he'd be able to enjoy this as much as I would. I added the scrambled eggs to the tart and cooked for about 2 minutes before adding the whole eggs. And, to get perfectly over medium eggs, cook for about 9 minutes after adding the whole eggs.

While this was very good, I'm not sure it warrants the work for just a regular weekend breakfast. This is certainly far more worthy of a brunch with friends. A showcase breakfast for sure!

Here's the original recipe on Williams-Sonoma, serves 4-6

  • 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

  1. Thaw the puff pastry dough according to the package instructions.
  2. Preheat an oven to 425°F. Lightly grease a baking sheet.
  3. 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.
  4. In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
  5. 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.
  6. 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.
  7. Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.

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