Bacon and Egg Tart

I prepared this tart for Easter brunch this year and it turned out so beautifully and was delicious.  The flaky and buttery tart complimented the bacon and egg perefectly.  This would be a great dish to serve for Mother’s Day or Father’s Day brunch or a bridal or baby shower.

Thaw one sheet of puff pastry dough according to the directions on the package (you can find puff pastry sheets in the freezer section of the grocery store).  Preheat oven to 425 degrees.

Once puff pastry sheet has thawed, on a lightly floured surface, roll out pastry so that it is and 1/2 inch thick and 10×8 in size.  Place sheet on a greased baking sheet or baking sheet lined with parchment paper.  Fold over edges of sheet, creating a border about 1/4 inch wide and prick center of sheet with a fork.  Brush pastry with egg wash made of:

1 egg, beaten

1 teaspoon of water

Refrigerate sheet for 15 minutes.  Meanwhile, in a large skillet, fry:

8 slices of bacon, until crisp

Once bacon is cooked, set aside.  In a small bowl, mix together:

1/3 cup creme fraiche

1/4 cup Gruyere cheese, shredded

Spread the creme fraiche and cheese mixture onto the pastry sheet, keeping border clean.  Lay bacon slices on top, slightly overlapping if necessary.  Bake tart of about 14 minutes, rotating the baking sheet halfway through the cooking time.  Remove from oven and place on a level surface.  Pop any bubbles in the pastry.  Carefully crack 4 eggs onto pastry , spacing about 2 inches apart.  Season with salt and pepper and return to oven for about 7-9 minutes or until egg whites are set, but yolks are soft.   Garnish with:

2 tablespoons chives, chopped

Serve immediately

Serves 4 as a main dish or 8 as a first course

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