Family Breakfast Tart (Print Version)

Flaky puff pastry filled with creamy eggs, bacon, cheddar, and fresh veggies for a hearty morning meal.

# What You Need:

→ Crust

01 - 1 sheet (approximately 9 ounces) frozen puff pastry, thawed

→ Filling

02 - 6 large eggs
03 - ½ cup whole milk
04 - ½ cup heavy cream
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup cherry tomatoes, halved
07 - 2 ounces baby spinach, chopped
08 - 4 slices bacon, cooked until crispy and chopped (or substitute with sautéed mushrooms for vegetarian)
09 - 2 green onions, thinly sliced
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika

→ Garnish

14 - Fresh chives, finely chopped

# How-To:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Roll thawed puff pastry onto prepared baking sheet. Fold edges inward by 1 inch to form a raised border. Prick center base all over with fork tines.
03 - Bake pastry for 10 minutes until lightly golden. Remove from oven and carefully press down any puffed center areas to create an even base.
04 - Whisk together eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and smoked paprika in a large bowl until completely smooth and frothy.
05 - Distribute chopped bacon (or mushrooms), spinach, cherry tomatoes, and green onions evenly over par-baked pastry base. Sprinkle cheddar cheese across the top.
06 - Pour egg mixture slowly and evenly over layered fillings. Return to oven and bake for 25 minutes until center is just set and top is golden brown.
07 - Let tart cool on baking sheet for 5 to 10 minutes to allow custard to set. Scatter fresh chives over top, slice into wedges, and serve warm.

# Expert Advice:

01 -
  • It looks impressive but comes together with store bought puff pastry and whatever vegetables you have on hand
  • The custard filling stays creamy while the edges get perfectly golden and flaky every single time
02 -
  • Do not skip the pre baking step or the bottom of your tart will be soggy and undercooked
  • Let the tart rest for at least 5 minutes before slicing or the custard will run everywhere
03 -
  • Brush the folded pastry edges with beaten egg before baking for an extra golden finish
  • Grate your own cheese instead of buying pre shredded for better melting

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