Bacon & Egg Puff Pastry Tart
"From The Breakfast Book: Wonderful Recipes and Ideas for Eggs, Bacon, Muesli and Beyond by Dorset Cereals"
Ingredients
Nutritional
- Serving Size: 1 (214.4 g)
- Calories 759.8
- Total Fat - 53.6 g
- Saturated Fat - 16.9 g
- Cholesterol - 375 mg
- Sodium - 1335.9 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 0.9 g
- Sugars - 0.8 g
- Protein - 37.8 g
- Calcium - 173.1 mg
- Iron - 3.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat the oven to 220C/ 425F/gas 7. Lightly grease a baking tray.
Step 2
On a lightly floured surface, roll out the puff pastry to 1/4-inch thick and cut into a 30cm x 20cm (12-inch x 8-inch) rectangle. Place the pastry on the prepared baking tray.
Step 3
Using a paring knife, score a border 1cm (1/2-inch) from the edge of the pastry. Using a fork, prick the centre of the pastry.
Step 4
Brush the border with the beaten egg and refrigerate for 15 minutes.
Step 5
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Step 6
Spread the crème fraîche mixture onto the pastry, keeping the border clean. Place the bacon on top, slightly overlapping the slices.
Step 7
Bake the tart for 15 minutes, rotating the baking tray halfway through baking.
Step 8
Remove the baking tray from the oven and place it on a level, heatproof surface. Using a fork, prick any large air pockets in the pastry.
Step 9
Crack the eggs on to the tart, spacing them 5cm (2-inches) apart. Return the tart to the oven and bake until the egg whites are set and the yolks still soft, about 7-10 minutes.
Step 10
Transfer the tart to a platter, decorate with the chives, and serve immediately.
Tips
No special items needed.