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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Cheesy Egg and Bacon Puff Pastry Tart
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
Nutrition
This recipe is featured on www.foodiefriendsfriday.com and http://www.wifeofthecolonel.blogspot.com
Nicci says
My husband made these for me, but the egg cooked all the way through...is it supposed to be runny? It was delicious, but he wants to try making it again without overcooking it. He forgot to prick the pastry, but other than that, he followed the recipe exactly. Suggestions?
Bernadette says
Hi Nicci, yes they are supposed to be runny. It could be that your oven is running a bit hotter. I suggest checking the tarts at around 8 minutes instead of 10. I have also forgotten to prick the pastry many times, normally it's fine, but one time the tart was really puffed up so I pricked it already cooked all the way and it deflated to normal size.
Tammy says
could I use frozen bread or biscuits as I have never seen puff pastry
Bernadette says
Hi Tammi! You can find puff pastry in the freezer section in most grocery stores, in mine it is by the frozen desserts. I do think it would be good with biscuits, too, if you leave them thaw first and roll them out. I wouldn't pre-bake them as long before topping, because they will puff up more. I hope that helps, and please come back and let me know if you try it!
Sarah Bissell says
Can I do this with whatever cheese I have in the fridge? And does anyone kno how the scrambled eggs version worked?
Bernadette says
Hi Sarah, I'm sure almost any shredded cheese would be fine! I never tried it with scrambled eggs, so I'm not sure, I know someone was thinking of trying it but I'm not sure how it worked out. Let me know if you try it!
Cindy Reynolds says
I really don't like my eggs runny....how could you do this with scrambled eggs?
Bernadette says
I suppose you could mix up the egg and the cheese in a bowl and pour it into the pre-baked puffed pastry, then top with the bacon and chives. I would just watch it carefully so that it doesn't over cook.
Tammy S says
Idea to change it up a bit... Use diced ham instead of bacon and maybe some fresh spinach and diced tomato.
Cherrie says
My husband suggests that instead of puff pastry on the bottom, perhaps use some seasoned hash browns on the bottom, instead. If they were super crispy hash browns, that sounds fabulous to me!! 🙂
Bernadette says
Sure, that sounds great, too!! 🙂
Del's cooking twist says
Hello! Thank you for bringing over your best egg you ever ate to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂 http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/
Bernadette says
Great! I'll be over to check it out soon!
The Insomniac's Dream says
Looks and sounds fantabulous but requires sooooo much effort. 🙂
Bernadette says
It's so easy, I promise 🙂
Debi says
This looks so yummy. I think I will be making these with my kids this weekend
dawn says
I Would Maybe Use A Nice Smokey Ham Butt, and White Gravy, For Dipping, Fresh Tomato Cooked In the Oven For Sweetness, zucchini Chips-in Parchment paper , Fried Green Tomato,s, Arugula, Always a Hit, and also another yolk, Would Not Hurt, Also some Fresh Bread, On the side for all that Dipping !! YUMMMO
Barbara Meuleman says
makes a new recipe, doesn't it
Gerry N. says
All I had was some refrigerated Croissant dough so I flattened that our and made pastry shells. I didn't have havarti either, but i did have some grated jack cheese. I had to substitute spam for bacon, and sprinkled a little bit of finely diced fresh jalapeno on each one. The egg tarts were still wonderful. Sorry about all the substitutions, but one uses what's on hand. They were so easy I'm making 'em in a dutch oven next time I go camping. I'll likely use bisquick of something similar for the shells.
Bernadette says
I love how this recipe is easily adaptable to whatever you have on hand. I'm so happy you liked it 🙂
Shirley says
Maybe next time you can spread out pesto and oven roasted veggies like onions and zucchini. Def making a version of my own soon! Thanks
Bernadette says
Sure, veggies with it would be great!
Debbie says
This is one of my favorite brunch recipes, guests love it. It is very good with sausage crumbles or pancetta as well.
Bernadette says
Absolutely one of my favorites also 🙂 I make it for breakfast for dinner sometimes!
Camilla Wego Berg says
That looks soooo yummy! I will definetely try this! Just to let you know I just shared this link and also link to your Facebook page over at What a Girl Eats. She is hosting a Paying it Forward Party today where we can share other bloggers links to generate publicity for our foodie friends. 🙂 You have a great blog! xo Camilla (Kakemilla http://www.kakemilla.blogspot.com)
Bernadette says
Thank you so much!
Walking On Sunshine says
That looks GREAT! I have heard of that type of cheese, but have never tried it! Might just have to look for it the next time I'm shopping! Thank you for sharing at Foodie Friends Friday!
Marlys @Thisand That says
This looks like a new breakfast recipe at our house.... Although I don't like raw eggs ~ my husband drinks them with orange juice. but I do love cake and cookie batter. Thanks for sharing on Foodie Friends Friday and remember to come and vote today.
http://marlys-thisandthat.blogspot.com
Tristan says
Oh that looks so tasty, I am going to try it tomorrow!
rantsfrommycrazykitchen says
Did you ever try it?
KarenCooking says
I really love eggs, too, so I'm always intrigued by a new egg recipe. This sound delicious!
kelly says
sounds delicious..
167boland says
This sounds delicious!