Daytime Kitchen: Bacon & Egg Tart
Mary Rapaport form the Virginia Egg Council shares a recipe.
Bacon and Egg Puff Pastry Tart*
1 T. flour
1 sheet puff pastry
1 egg, lightly beaten plus 2 tsp. milk for egg wash
5-6 oz. pkg. Boursin, Rondelé, or Alouette garlic/herb cream cheese spread OR crumbled Goat cheese
9 - 11 slices precooked bacon, microwaved, patted dry, cut up
8 medium eggs
3 T. fresh parsley, chopped, cracked pepper
Thaw puff pastry according to package directions. Preheat oven to 425°F. Line cookie sheet or pizza pan with parchment.
Lightly flour a clean work surface and stretch pastry from a square to a circle (for pizza pan) or a larger square or rectangle (for cookie sheet) - about 12 x 12" or 15 x 9". Place on baking sheet and trim any overhanging pastry. Score ½" around edges with a sharp knife; prick center of pastry with a fork; brush edges with egg wash; refrigerated 15 minutes.
Break cheese into small lumps; drop onto pastry, keeping edges clean. Sprinkle cooked bacon pieces on top and bake for 14 minutes, rotating baking sheet half way through.
Remove from oven; make 8 indentations in pastry and crack eggs into each, spacing them around the pastry. Bake until egg whites are set and yolks are nearly firm (8-11 min.).
Slide tart onto serving platter; garnish with parsley and cracked pepper; cut into portions and serve immediately. Leftovers can be micro-heated, but pastry will lose its crispness (but it's still good).
*Recipe adapted from thefreshmarket.com…original recipe used regular bacon, crème fraiche and shredded Gruyere.
Virginia Egg Council ~ 540.345.3958 ~ email@example.com
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