Bacon and Egg Puff Pastry Tart
Meet your new favorite brunch recipe = Bacon and Egg Puff Pastry Tart! Bacon, Eggs, Puff Pastry... the works!
Servings: 4 people
Ingredients
- 1 cup grated Gruyere cheese
- 1/2 cup crème fraîche
- 1 lemon, juiced and zested (divided)
- Kosher salt and freshly cracked black pepper
- 1 sheet store bought Puff Pastry, thawed
- 1 egg, beaten
- 2-3 tablespoons This Is Everything Seasoning
- 6 slices cooked bacon
Toppings
- 4 eggs, poached
- 1 cup upland cress or arugula
- 2 tablespoons olive oil
- 2 tablespoons chives to garnish
Instructions
- Preheat oven to 400 degrees F.
- Mix gruyere cheese and créme fraiche in a small bowl. Season with salt, pepper and lemon zest to taste. Set aside.
- Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with beaten egg and sprinkle with This Is Everything. Refrigerate dough for 10 minutes.
- Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven.
- While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste.
- Remove the tart from the oven, add the poached eggs and break open, garnish with the upland cress salad and chives. Serve immediately