Diva In The Kitchen: Breakfast Tart

Hello, dahlings!  I am SO EXCITED to share this recipe with you.  I came across it during a Google Reader session.  A blogger posted about another blogger who had featured this recipe in a Brunch Menu post.  I cannot, for the life of me, find either blog post or the pictures that accompanied it.  I apologize to both bloggers for that, BUT I am incredibly appreciative that they posted about this recipe.

The Breakfast Tart recipe can be found on the Williams-Sonoma website.  It is SO delicious!  My husband loved it so much, he thought about it during the week and picked up the stuff for me to make it again the following weekend. The flavors go together so well and the Gruyère cheese is insanely delicious and creamy and wonderful.

The first time I made it, I stuck to the recipe but added an extra egg and substituted green onions for chives.  The second time around, I sprinkled fresh chopped rosemary on top of the cheese mixture.  It was a lovely addition.  In my search for the blog I saw this on originally, I also saw many people mix chopped spinach in the cheese mixture or add pancetta in place of the bacon.  There are many great variations you could do!

Without further ado, here is the recipe:

Breakfast Tart

(From Williams-Sonoma)

Ingredients:
1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche (NOTE: You can use Crema Mexicana if you can't find crème fraîche and I have also read reviews where people used sour cream instead and was great.  I used Crema Mexicana.)
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths


Directions:
Thaw the puff pastry dough according to the package instructions.

Preheat an oven to 425°F. Lightly grease a baking sheet.

On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.

In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.

Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.

Williams-Sonoma Kitchen