Puff Pastry Breakfast Tart
In this easy, 30 minute puff pastry breakfast tart recipe, a puff pastry crust is topped with crisp bacon, eggs, diced tomatoes, and scallions. Yum!
- 1 sheet puff pastry
- 4 slices bacon
- 1 Tbsp extra virgin olive oil
- 1/2 cup white cheddar cheese grated, may substitute mozzarella
- 4 eggs
- 4 oz tomatoes halved if cherry, diced if larger
- 1 scallion diced
- salt and pepper to taste
Preheat oven to 425F. Roll out puff pastry dough and fold edges in 1/2 inch. Wet with water to hold folds down. Prick bottom all over with a fork. Bake puff pastry for 8 minutes.
While puff pastry is baking, cook 4 slices of bacon in cast-iron skillet. Remove to a paper towel-lined plate, and once cooled, break into bite sized pieces.
Drizzle puff pastry with olive oil. Top with shredded white cheddar cheese. Form 4 wells from the cheese, one in each quadrant of the pastry. Crack an egg into each well. Sprinkle scallion, tomato, and bacon around the yolks and season with salt and pepper.
Bake at 425F for 12 minutes for runny yolks (15 min for firm). Cut tart into 4 pieces, with one egg on each slice, and enjoy!
***One puff pastry sheet serves four people as part of a larger meal, or two as an entire, very filling breakfast ***This recipe can be very easily doubled or quadrupled to serve a larger crowd