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5 from 1 vote

Bacon and Egg Puff Pastry Tart

Meet your new favorite brunch recipe = Bacon and Egg Puff Pastry Tart! Bacon, Eggs, Puff Pastry... the works!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: bacon, egg, puff pastry, tart
Servings: 4 people
Author: Gaby


  • 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