As soon as I saw this recipe in my latest Williams-Sonoma catalog, I knew I had to try it. I for one am not a big fan of breakfast foods, but I am a fan of Puff Pastry and Bacon! Plus my husband was out of town for a week so I wanted to make him a special breakfast Saturday morning.
This tart was absolutely divine. It was really easy to make and just came out perfectly. I will most certainly be making this again on "special" mornings like Christmas, Easter and Birthday mornings! However, the calorie count is something I really don't want to think about. This is, however, an absolutely delicious, special breakfast that I will be making again!
1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese (I used Danish Fontina cheese)
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
10 fresh chives, cut on the bias into 1/2-inch lengths
Directions:Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
(Note: I like a really thick crust so I used one sheet of pastry (didn't roll it) and then 1/3 of another sheet and pressed them together. I then cut another 1/3 of a sheet into strips and used that to form my crust. It worked out very well but made much too much for just my husband and I!)
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
(When I put the tart in for the 2nd time, I covered the crust with foil. I really didn't want it to burn so this worked out well!)
Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.