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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 27 2017

Breakfast Bacon and Egg Tart

    1 x 1lb 2oz block ready-to-roll puff pastry
    4 large free-range eggs, plus 1 extra lightly beaten for glazing
    8 strips bacon
    3 ounces crème fraîche
    2 ounces Gruyère cheese, grated
    A few fresh chives, snipped, to decorate
    Sea salt and ground black pepper

Preheat the oven to 425F. Lightly grease a baking tray.

On a lightly floured surface, roll out the puff pastry to 1/4in thick and cut into a 12in x 8in rectangle. Place the pastry on the prepared baking tray.

Using a paring knife, score a border 1/2 inch from the edge of the pastry. Using a fork, prick the centre of the pastry.

Brush the border with the beaten egg and refrigerate for 15 minutes.

Lightly grease a frying pan and fry the bacon over a medium-high heat until crisp. Set aside.

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

Spread the crème fraîche mixture onto the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices.

Bake the tart for 15 minutes, rotating the baking tray halfway through baking.

Remove the baking tray 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 on to the tart, spacing them 2 inches apart. Return the tart to the oven and bake until the egg whites are set and the yolks still soft, about seven-10 minutes.

Transfer the tart to a platter, decorate with the chives, and serve immediately.