Bacon and Egg Breakfast Tart Recipe

Learn how to make this homemade Bacon and Egg Breakfast Tart with crispy puff pastry, smoky bacon and perfectly set eggs. This easy baking recipe creates an impressive breakfast centerpiece that's perfect for weekend brunches or special gatherings. The combination of creamy cheese filling and savory bacon will make this your new go-to morning favorite.

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

30 mins

Serves:

1 tart (6 servings)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) all-butter puff pastry, thawed if frozen</li><li class="ingredients-single-item">200g streaky bacon, chopped</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">150g cream cheese, softened</li><li class="ingredients-single-item">100g crème fraîche (or sour cream)</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped, plus extra for garnish</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 35cm baking tray or sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fork</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Line your baking tray with parchment paper, ensuring there's enough overhang to help you remove the tart later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a frying pan over medium heat, cook the chopped bacon until crisp but not too browned, about 5-6 minutes. The bacon will continue to cook in the oven, so we want to avoid overcooking at this stage. Remove the bacon with a slotted spoon and drain on kitchen paper, reserving about 1 tablespoon of the bacon fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced onion to the pan with the bacon fat and sauté over medium-low heat until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out your puff pastry on a lightly floured surface to fit your baking tray, aiming for about 3mm thickness. The pastry should be slightly larger than your tray to allow for a border. Carefully transfer to your lined baking tray. Using a sharp knife, score a border about 2cm from the edge all the way around, being careful not to cut all the way through. This creates the raised edge of your tart. Prick the inner rectangle multiple times with a fork – this prevents the center from puffing up while allowing the border to rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium bowl, mix together the softened cream cheese and crème fraîche until smooth. Fold in the grated Gruyère, cooled bacon bits, cooked onion and garlic mixture, chopped chives, and thyme leaves. Season with salt and pepper, remembering the bacon and cheese already add saltiness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the border of the pastry with beaten egg. This will give your crust a gorgeous golden color during baking. Spread the cheese and bacon mixture evenly over the inner rectangle of the pastry. Using the back of a spoon, create 6 evenly spaced wells in the cheese mixture – these will cradle your eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the tart base for 10 minutes until the pastry begins to puff and turn light golden. This initial baking helps ensure your pastry will be fully cooked and crisp, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the tart from the oven and carefully crack an egg into each of the wells you created. Return to the oven and bake for a further 10-15 minutes until the egg whites are set but the yolks are still slightly runny (if you prefer firmer yolks, bake for an additional 3-5 minutes). The perfect egg is achieved when the whites are completely set but the yolks still have some wobble when the tray is gently shaken.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, allow the tart to rest for 5 minutes – this makes it easier to slice and serves as a final cooking period for the eggs through residual heat. Sprinkle with additional fresh chives and a crack of black pepper before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, carefully transfer the tart to a cutting board using the parchment paper overhang. Slice between the eggs so each serving gets a whole egg. Serve warm with a simple green salad for a complete breakfast or brunch. This tart is best enjoyed fresh, but leftovers can be refrigerated and gently reheated in a 160°C oven for 10 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bacon and Egg Breakfast Tart?

This breakfast tart features all-butter puff pastry, streaky bacon, onion, garlic, cream cheese, crème fraîche, Gruyère cheese, fresh herbs (chives and thyme), and eggs. The combination creates a perfect balance of crispy, creamy and savoury elements.

How to cook Bacon and Egg Breakfast Tart at home?

Learn how to cook Bacon and Egg Breakfast Tart by first creating a puff pastry base with a scored border, then adding a creamy cheese and bacon filling before creating wells for eggs. The tart is baked in two stages - first to cook the pastry and filling, then adding the eggs to achieve perfectly set whites with slightly runny yolks for a professional-looking breakfast centrepiece.

Can I prepare parts of this breakfast tart the night before?

Yes! You can cook the bacon, onion and garlic mixture the night before and refrigerate. You can also prepare the cheese filling in advance. In the morning, simply assemble the tart with your pre-prepped ingredients, add the eggs, and bake for a quicker breakfast prep.

Why is my puff pastry base soggy when making savoury tarts?

A soggy base usually happens when moisture penetrates the pastry. To prevent this, ensure you prick the base thoroughly with a fork, pre-bake the pastry for 10 minutes before adding your filling, and make sure your bacon filling isn't too wet. The two-stage baking process is crucial for a crisp result.

What's the secret to perfectly baked eggs in a breakfast tart?

For perfect eggs in a tart, create well-defined indentations in your filling to cradle each egg. Watch the baking time carefully - remove the tart when whites are just set but yolks still have a slight wobble. Remember eggs continue cooking from residual heat after removal from the oven.

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