Egg Tarts

By Valarie

Ingredients

• 1 sheet frozen puff pastry (half of a 17-18 ounce package) thawed
• 2 strips bacon
• 1 1/2 cups shredded havarti cheese
• 3 tablespoon shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper ( I used fine sea salt)
• Chopped fresh chives, for topping

Details

Servings 1
Adapted from rantsfrommycrazykitchen.com

Preparation

Step 1

Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet). On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn’t flour my surface, because I forgot but it was fine. I also didn’t make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate ( I had to both times). Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart
and crack an egg into each; season with salt and pepper. Top with the bacon, then return of the oven and bake until the egg whites are set, 10-15 minutes. Top with chives.