Food, Photography

foodie friday: puff pastry breakfast tart

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I have been holding out on a bit of yumminess like none other. For Easter Brunch I had this whole food plan and then a couple days before hand I found this recipe and it all changed.

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You can make it a full sized 8×10 tart, which could be super pretty, or you can make equally cute individual tarts. Everyone will rave, and you’ll feel kinda like you should be on the next episode of a Food Network/Cooking Channel show. And really, you probably should be with mad skill like this.

Breakfast Tart
adapted from Williams-Sonoma Kitchen

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

**Optional: Tomatoes, Shallots, Leeks

Thaw the puff pastry dough according to the package instructions.

Preheat an oven to 425°F. Lightly grease a baking sheet.

On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle (I didn’t roll my puff pastry, I just used it as it came out of the packaging…I also, not surprisingly made them mini for easy individual pick up). 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.

In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

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.

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.

Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.

** Note: So I didn’t have chives (totally forgot to put them on the list), so I improvised and it was awesome. We sautéed shallots and leeks together. In addition, we put a slice of tomato on half of them, and it was amazing. Everyone wanted the Bacon/Tomato combo. A must to repeat.

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