Bacon and Egg Puff Pastry

By lorik

Ingredients

• 1 tbsp. all-purpose flour, for dusting
• 1 sheet puff pastry
• 1 egg lightly beaten, for the egg wash
• 2 tsp. milk, for the egg wash
• 1/2 c. crème fraîche
• 2 oz. shredded Gruyère cheese, may substitute your favorite shredded cheese
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly cracked black pepper
• 4 slices bacon, cooked and chopped
• 8 medium eggs
• 3 tbsp. fresh parsley, rinsed and chopped

Details

Servings 4
Adapted from thefreshmarket.com

Preparation

Step 1

Thaw the puff pastry according to the package instructions.

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Lightly flour a clean work surface, roll out the puff pastry to approximately a 9x9 square. Place pastry on prepared baking sheet. Using a sharp knife, score a 1/2-inch edge around the pastry. Using the tines of a fork, prick the center of the pastry. Brush the edges with the egg wash and refrigerate for 15 minutes. Meanwhile, combine the crème fraîche and cheese in a small bowl; season with salt and pepper.

Remove the pastry from the refrigerator and spread the crème fraîche mixture on the pastry, keeping the edges clean. Bake the tart for 14 minutes, rotating the baking sheet halfway through the baking process to promote even baking.

Remove the baking sheet from the oven. Using a fork, pierce any large air bubbles 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, about 7 to 10 minutes.

Transfer the tart to a serving platter and top with bacon and parsley. Serve immediately.