Family Breakfast Tart (Printable)
Golden puff pastry layered with savory egg custard, bacon, cheese and vegetables
# What You'll Need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (approximately 10 x 14 inches)
→ Filling
02 - 6 large eggs
03 - 1/2 cup heavy cream
04 - 1 cup grated cheddar cheese
05 - 6 slices bacon, cooked and chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup baby spinach, roughly chopped
08 - 2 green onions, thinly sliced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
12 - 2 tablespoons fresh chives, chopped
# Step-by-step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife, without cutting all the way through. Prick the center with a fork.
03 - Bake the pastry for 10 minutes, until slightly puffed and pale golden. Remove from oven and gently press down the center if it has risen.
04 - Meanwhile, in a medium bowl, whisk together eggs, heavy cream, salt, pepper, and smoked paprika (if using).
05 - Sprinkle the grated cheddar evenly over the center of the pastry, staying within the border.
06 - Pour the egg mixture over the cheese. Top with chopped bacon, halved cherry tomatoes, spinach, and green onions.
07 - Return the tart to the oven and bake for 20–25 minutes, or until the eggs are just set and the pastry is golden brown.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh chives.
09 - Slice into portions and serve warm.
# Expert Advice:
01 -
- It comes together in under an hour but looks like you spent all morning on it
- The puff pastry creates layers of buttery crunch that make every bite feel special
02 -
- That border you scored is what keeps the egg mixture from spilling over the edges and makes it look professional
- Pressing down the partially baked center creates a perfect well for your filling and prevents soggy pastry
03 -
- Cold puff pastry is easier to work with, so keep it chilled until the moment you need it
- Grating your own cheese makes a huge difference in how it melts and incorporates