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Breakfast Tart


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  • 1 sheet puff pastry dough
  • 1 egg, beaten with 1 T water
  • 3 oz. creme fraiche
  • 2 oz. gruyere cheese
  • 8 bacon slices, crisped
  • 4 eggs
  • 10 chives, cut up



Step 1

Thaw puff pastry dough. Grease pan. Roll pastry to 1/2" thickness and cut into 8x10. Place on baking sheet. Score border 1/2" from edge. Poke center with fork and then brush with egg wash. Refridgerate 15 minutes. Combine creme and chesese. Salt and pepper. Spread on pastry, keeping border clean. Lay bacon on top. Bake 14 minutes. Prick any air pockets. Crack eggs onto tart. Bake until done, 7-10 minutes. Transfer to platter. Garnish with chives.


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