Total Preparation Time: 15 to 30 minutes
Ingredients: Other
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch
Ingredients
1 sheet Puff pastry dough
1 Egg, lightly beated with 1 tsp. of water
3 oz. Creme fraiche
2 oz. Gruyere cheese, shredded
Salt and freshly ground pepper, to taste
8 slices Bacon, cooked until crisp
3 Eggs
10 Fresh chives, cut on bias 1/2 inch lengths
Preparation
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees and lightly grease a baking sheet.
On a lightly floured surface, roll out pastry to 1/2 inch thickness; cut into a 10" by 8" rectangle. Place pastry on prepared baking sheet. Using paring knife, score border 1/2" in from edge of pastry. Using fork, prick center of pastry. Brush border with egg wash; refrigerate 15 minutes.
In small bowl, combine creme fraiche and cheese. Season with salt and pepper.
Spread creme fraiche mixture on pastry, keeping border clean. Lay bacon on top, slightly overlapping slices. Bake tart 14 minutes, rotating baking sheet halfway through baking. Remove baking sheet from oven; place on level heatproof surface. Using fork, prick any large air pockets in pastry. Crack eggs onto tart, spacing them 2" apart. Bake until egg whites are set and yolks are still soft, 7-10 minutes. Transfer tart to platter; garnish with chives.
Serve immediately.
Cook's Notes
Kind of a complicated process, but was good. My pastry did not end up being the size in the recipe, but the thickness was close.
Nutrition Information