Breakfast Tart

I was so excited to make this. I had really high expectations for it and this recipe definitely met them!

There is one thing I have to warn you about. If you don’t like runny eggs, then you need to leave this in the oven for a little while longer but I’ll explain that later…


All-purpose flour
1 sheet frozen puff pastry, thawed
2 strips bacon
1 1/2 cups shredded havarti cheese
3 tablespoons shredded Parmesan cheese
4 large eggs
Salt and pepper
Chopped fresh chives for topping


Preheat the oven to 425. Line baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a square, then cut into 4 equal squares.

Slightly fold the edges of each square. Transfer puff pastry to the baking sheet and prick little holes all over with a fork. Bake in oven for about 7 minutes.

Meanwhile, cook the bacon until crisp. Transfer to paper towels then crumble it into tiny pieces.

When the tart shells are done. Let them cool slightly. Poke holes into the center to deflate the shell. Sprinkle evenly with havarti and Parmesan cheese. Try to make a shallow well with the cheese in the center of the tart. Crack and egg into the center of each tart. Sprinkle bacon pieces. Then season with salt and pepper.

If you don’t want the egg to be runny then leave it in for about 14 minutes. Otherwise 10-12 minutes will be fine. However, I would keep checking it to make sure the egg is to your liking.

Once the tarts are out of the oven, sprinkle with chives and enjoy!!!!


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