Description
A delightful Puff Pastry Breakfast Tart featuring a flaky puff pastry base topped with baked eggs, melted Colby-Jack cheese, crispy bacon, and fresh chives, perfect for a savory and satisfying morning meal.
Ingredients
Scale
Puff Pastry Tart
- 1 sheet puff pastry
- 4 large eggs
- Salt and pepper, to taste
- 1 ½ cups freshly grated Colby-Jack cheese
- 2 to 4 slices cooked bacon, diced into ½ inch pieces
- Fresh chives, chopped
Instructions
- Preheat Oven: Place the oven rack in the middle and preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Prepare Puff Pastry: Thaw the puff pastry sheet according to package directions. Roll the thawed sheet into a 10×10 inch square, then carefully transfer it onto the prepared baking sheet.
- Create Borders: Fold one edge of the puff pastry over ½ inch, then fold it over again another ½ inch to form a tight border. Repeat this process with all edges to create a raised border around the tart.
- Add Eggs & Seal Edges: Crack the eggs directly over the puff pastry, distributing them evenly within the bordered area. Using a pastry brush dipped in the egg whites, brush along the edges and corners of the border to seal them firmly.
- Season & Top: Season the eggs with salt and pepper to taste. Evenly sprinkle the grated Colby-Jack cheese over the eggs, then distribute the diced cooked bacon on top of the cheese.
- Bake the Tart: Bake the tart in the preheated oven for 18 minutes or until the puff pastry edges are golden brown and puffy, and the eggs are set.
- Garnish & Serve: Carefully remove the tart from the oven, sprinkle with chopped fresh chives, cut into squares, and serve warm. Enjoy your delicious breakfast tart!
Notes
- Make sure to thaw puff pastry completely for easier rolling and folding.
- You can substitute Colby-Jack cheese with cheddar or your favorite cheese blend.
- Adjust the amount of bacon to suit your taste; you may omit it for a vegetarian version.
- Use fresh eggs for best texture and flavor.
- Brush edges carefully to help the border puff up and hold the eggs inside while baking.
