Bacon and Egg Breakfast Tart Recipe

<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>

<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>

<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>