Family Breakfast Tart (Printable Version)

Golden flaky pastry filled with creamy eggs, crispy bacon and fresh vegetables

# What You Need:

→ Pastry

01 - 1 sheet ready-rolled puff pastry (approximately 10 x 14 inches)

→ Filling

02 - 6 large eggs
03 - 1/2 cup heavy cream
04 - 1 cup grated cheddar cheese
05 - 6 slices bacon, cooked and chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup baby spinach, roughly chopped
08 - 2 green onions, thinly sliced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

12 - 2 tablespoons fresh chives, chopped

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll puff pastry onto prepared baking sheet. Score a 1-inch border around edges with sharp knife without cutting through. Prick center area with fork.
03 - Bake pastry for 10 minutes until slightly puffed and pale golden. Remove from oven and gently press down center if risen.
04 - Whisk together eggs, heavy cream, salt, pepper, and smoked paprika in medium bowl until fully combined.
05 - Sprinkle grated cheddar evenly over pastry center, keeping within scored border.
06 - Pour egg mixture over cheese. Top with chopped bacon, halved cherry tomatoes, spinach, and green onions.
07 - Return tart to oven and bake for 20 to 25 minutes until eggs are just set and pastry is golden brown.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh chives.
09 - Slice into portions and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like something from a bakery
  • The puff pastry creates that flaky, buttery crown everyone fights over
  • You can prep components the night before for effortless morning assembly
02 -
  • That scored border isn't decorative, it creates a raised edge that contains all that custard goodness
  • Pressing down the center after the initial bake prevents a puffy middle that will deflate disappointingly later
  • The eggs will continue cooking slightly as the tart rests, so pull it when they still have a gentle jiggle
03 -
  • Chef's trick, grate your cheese from a block instead of buying pre-shredded for better melting
  • Let your puff pastry thaw in the refrigerator overnight, not on the counter, for the flakiest results

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