Cheesy Egg and Bacon Puff Pastry Tart

Cheesy Egg and Bacon Puff Pastry Tart is a sunny side up egg and crumbled bacon baked on a cheesy puff pastry. Makes an excellent brunch or breakfast for dinner recipe!

This recipe title has been changed from it's original "The Best Egg I Ever Ate". It truly is the best egg I ever ate, still to this day, but most people aren't looking for a recipe with that name.

Cheesy Egg and Bacon Puff Pastry Tart 

I love eggs, I always have. When I was little, in the days before people really worried about food poisoning (salmonella in this case) I even ate raw eggs! And I like them! I don't eat raw whole eggs anymore, but I still do lick the batter once in a while.

Have you ever seen the contest on the last page of Food Network Magazine called Name This Dish? The April 2012 contest was for a puff pastry egg tart, and although I couldn't think of a clever name for it, I knew I had to make it! It looked like the best egg dish I had ever seen! I made this Cheesy Egg and Bacon Puff Pastry Tart for the first time last week and it was sooo good, I made it again last night.

Since this is a review I'm going to give you the exact ingredients from the magazine, and tell you what I did just a little bit different, and there is a printable version at the bottom of this post:

1 sheet frozen puff pastry (half of a 17-18 ounce package) thawed

2 strips bacon

1 ½ cups shredded havarti cheese

3 tablespoon shredded parmesan cheese

4 large eggs

Kosher salt and freshly ground pepper ( I used fine sea salt)

Chopped fresh chives, for topping ( I forgot to buy them!)

Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet). On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn't flour my surface, because I forgot but it was fine. I also didn't make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells. Like this:

Transfer to the prepared baking sheets and prick all over with a fork.

Bake until golden 8-10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate ( I had to both times). Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart like this:

and crack an egg into each; season with salt and pepper. Top with the bacon, then return of the oven and bake until the egg whites are set, 10-15 minutes. Garnish with chives before serving.

This puff pastry recipe is perfect for weekend mornings. Here are two more puff pastry recipes for you to try:

Cheesy Mexican Chorizo Puff Pastry Tarts

Roasted Red Pepper Asparagus Egg Tart

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Print Recipe

5 from 1 vote

Cheesy Egg and Bacon Puff Pastry Tart

Cheesy egg topped with bacon baked in a puff pastry!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast/Brunch

Servings: 4

Calories: 498kcal

Author: Bernadette

Ingredients

• 1 sheet frozen puff pastry half of a 17-18 ounce package thawed
• 2 strips bacon
• 1 ½ cups shredded havarti cheese
• 3 tablespoon shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper I used fine sea salt
• Chopped fresh chives for topping

Instructions

• Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet).
• On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn’t flour my surface, because I forgot but it was fine. I also didn’t make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells.
• Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8-10 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.
• Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate ( I had to both times). Sprinkle evenly with the havarti and Parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each, season with salt and pepper. Top with the bacon, then return of the oven and bake until the egg whites are set, 10-15 minutes. Top with chives.

Notes

Adapted from Food Network Magazine, April 2012

Nutrition

Calories: 498kcal | Carbohydrates: 28g | Protein: 15g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 183mg | Sodium: 424mg | Potassium: 119mg | Vitamin A: 355IU | Calcium: 136mg | Iron: 2.3mg

This recipe is featured on www.foodiefriendsfriday.com and http://www.wifeofthecolonel.blogspot.com