Bakery, Breakfast, Puff Pastry

Bacon, Egg & Cheese Breakfast Tarts

12 Comments 27 April 2012

Hey, it’s us again, the Puff Pastry Committee! I swear to the cooking gods I didn’t intend to get hooked on another puff pastry recipe so soon, but in all honesty I’d seen this idea in a recent Food Network magazine and wanted to make them like crazy, before we became puff-pastry-crazed. And given that we had made zero plans on what to cook up to the weekend we were cooking this, it was this or…I know not what. Luckily, as we usually are here, this is yet another fantastic recipe for our All the Delicious Things One Can Pile Onto Puff Pastry series. Which isn’t actually a series, but if we keep down this road it might as well be.

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Notice the ever-present bacon. Of which we used more than the original recipe called for. Gluttons we are!

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You know the drill by now. Roll out the pastry, this time into a 12-inch square. By golly I think we pretty much nailed it this time. Then you cut four equal squares and form those into little round tarts. Start by folding in the corners, then the sides, pinching the puff pastry as you go to get it to form, hopefully, a nice round tart with a slightly more puffy edge or “walls”.

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Your tarts will very likely puff up in the middle, but that’s OK. It’s pretty forgiving stuff. Just use a fork to lightly prick and push the puffs back down.

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Havarti cheese. It might be my new melting cheese favorite. Get on there, you fantastically tasty little things, you.

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These tarts are just the right size for one egg, making them in turn perfectly proportioned for individual servings. Crack it, drop it and move on to the bacon.

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Congratulations, you’ve just created another beautiful puff pastry must-have! But wait, before you dig in…

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…sprinkle on a little of your favorite herb. The original calls for fresh=snipped chives, but I forgot to get some at the grocery store. I still had some fresh thyme from our previous puff pastry adventure, so on it went. People, it is so YUM. Sprinkle on whatever your favorite herb is, it’ll add that next level of hell yes.

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You know what this tart would be perfect for? Mother’s Day. Men, if you’ve got a hard-working wife (and hey, isn’t she naturally?) to your kids (and YOU), get said kids to help out and surprise mom. I think one of the best ways to thank mom period is to let her just chill and relax first thing in the morning. Take this, her current book she’s reading/fave magazine, some coffee, tea or juice and maybe some fresh fruit to her and just show her how much you appreciate her. She already knows you love her, but we always – always – appreciate the gesture.

We hope you all enjoy this special treat!

Bacon, Egg & Cheese Breakfast Tarts

from Food Network Magazine, April 2012

Prep Time: 5 minutes     Cook Time: About 20 minutes    Level: Easy     Serves: 4

  • 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
  • 3 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping

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.

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.

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 (or herb of your choice).

Notes:

Again, you don’t have to use chives – use whatever type of herb you want. Or none at all.

We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped.

If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.

Author

- who has written 330 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

12 Comments so far

  1. Wish I’d tasted this myself, but M&D said it was terrific!

  2. Brie says:

    You evil genius! Why do you do this to me? The pictures are killing me because there’s no way I can make something that looks so good. But I promise to try over and over again until I do. ;-)

  3. Mrs. L says:

    I saw this in the magazine and thought I needed to make it. Now I know I’m going to!

  4. Dae says:

    Hi I was just wondering what the eggs were like. My boyfriend and I are really iffy about our eggs being to runny and I was wondering if they cooked well and what the consistency was. :)

    • KMont says:

      Baking eggs to a not-runny-at-all consistency is pretty easy! We’ve found that for most part, eggs baked for fifteen minutes usually sets them up pretty firmly with little to no running of the yolk. On something as thin as these tarts, 15 minutes should be pretty sufficient, but check them by carefully poking the yolk. If it gives enough that it feels squishy then they might need another minute or two. BUT, betting 15 will do.

  5. ruth says:

    If you cook the bacon, then crumble it and place it on top of the eggs, then place in the oven, won’t the bacon be black or dried out at 425 degrees F after 20 minutes in the oven?

    • KMont says:

      Nope! As shown in our pictures above, the bacon did not get overcooked, turn black or get dried out, not a bit. If you prefer, you can cook your bacon so that it’s not exactly crisp before adding it to the tarts – it’s up to you!


Trackbacks/Pingbacks

  1. This Weeks Delish! - December 8, 2012

    [...] These are so simple (thanks to store-bought puff pastry) and scrumptious looking- I must make them. Bacon, Egg, & Cheese Brakfast Tarts! by Full Fork Ahead I am a serious eggnog fan. These Eggnog Cheesecake Bars look sooo yummy with [...]

  2. Ham, Egg, and Cheese Breakfast Tarts : Broke But Bougie - April 30, 2014

    […] This recipe is adapted from one by Full Fork Ahead […]

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