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March 21, 2012

Egg Tart

This egg, bacon and cheese puff pastry tart was delicious. I had always thought I wasn't a big fan of runny eggs, until now. I made this even better by using a peppered cheddar cheese, but you could use regular cheddar or your favorite cheese. It will still be delicious!

Here's the recipe adapted from Food Network Magazine


  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
  • 2 strips bacon
  • 1 1/2 cups shredded havarti cheese (use whatever cheese you have, cheddar will work great too)
  • 3 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping (or green onions, which I used)

  • Directions:
  • 1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
    2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
    3. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

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