Bacon & Egg Puff Pastry Tart Recipe

Ingredients

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1 sheet (8.64 ounce) puff pastry (thawed is frozen)
6 large eggs (plus 1 extra lightly beaten for glazing)
1/2 pound bacon slices (cooked)
75 grams crème fraîche

50 grams Gruyère cheese (grated, 1 3/4 ounce)
Fresh chives, snipped, to decorate
Salt and ground black pepper

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.