Spring is coming and with it some of my favorite flavors!! This Bacon and Egg Puff Pastry Tart feels like the perfect way to get it started!
A few weeks back, one of my bffs Adam (also food stylist to the stars) sent me a text with an idea to make an Everything Bagel tart. I was like… YES PLEASE. We all know I love a tart! And so here we are. A creamy cheesy Puff Pastry Tart with poached eggs, bacon and some delish greens on top.
A few tips and tricks when it comes to making this… when you’re making a puff pastry tart, it’s best to dock the middle so it doesn’t puff up more than the edges. Docking is just poking holes in the dough so that it does not puff up during baking – simple as that! Another thing not to be missed – the egg wash. This helps the puff pastry get golden and shiny and helps the seasoning adhere to the dough. And the rest is pretty self explanatory! Cheese, bacon, eggs, greens… boom. The perfect breakfast / brunch treat!
Bacon and Egg Puff Pastry Tart
- 1 cup grated Gruyere cheese
- 1/2 cup crème fraîche
- 1 lemon, juiced and zested (divided)
- Kosher salt and freshly cracked black pepper
- 1 sheet store bought Puff Pastry, thawed
- 1 egg, beaten
- 2-3 tablespoons This Is Everything Seasoning
- 6 slices cooked bacon
- 4 eggs, poached
- 1 cup upland cress or arugula
- 2 tablespoons olive oil
- 2 tablespoons chives to garnish
- Preheat oven to 400 degrees F.
- Mix gruyere cheese and créme fraiche in a small bowl. Season with salt, pepper and lemon zest to taste. Set aside.
- Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with beaten egg and sprinkle with This Is Everything. Refrigerate dough for 10 minutes.
- Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven.
- While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste.
- Remove the tart from the oven, add the poached eggs and break open, garnish with the upland cress salad and chives. Serve immediately