BACON AND EGG BREAKFAST TARTS
Steps:
- 1. Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Cut into four squares. Trim each square to about 51/2 inches. Place on the baking sheet. Fold over and press 1/2 inch on each edge of the squares to form a rim. Using a fork, prick each pastry square inside the rim every 1/2 inch to keep the center of the pastry from puffing up. Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry squares with the egg. Cover and refrigerate for 15 minutes. 2. Meanwhile, preheat the oven to 425°F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate. Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry squares. 3. Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate. Crack the remaining 4 eggs into small cups and pour one into the center of each tart shell. Sprinkle the eggs with the salt. Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with green onion. 4. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft. 5. Serve immediately. 6. Note: Much of the assembly of these tarts can be done the day before. The puff pastry squares can be prepared and refrigerated overnight. The bacon can be browned the day before and stored in the refrigerator, and the cream mixture can be prepared and refrigerated overnight too.
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Jaden Pagaduan
[email protected]I made these tarts with spinach and feta cheese instead of bacon and eggs. They were delicious! The spinach added a nice pop of color and the feta cheese was salty and tangy. I'll definitely be making these again.
Luxan Lux
[email protected]These tarts were a bit bland for my taste. I added some salt and pepper to the filling, and that helped a lot. I also think they would have been better with a different type of cheese. Overall, these tarts were okay, but I wouldn't make them again.
Zimasa Fredericks
[email protected]I'm not a big fan of bacon, but I loved these tarts! The eggs were cooked perfectly and the cheese was melted and gooey. I'll definitely be making these again, but I'll use sausage instead of bacon next time.
India William
[email protected]These tarts were a little more work than I expected, but they were worth it! The crust was flaky and the filling was rich and flavorful. I'll definitely be making these again for special occasions.
Ryan Tannous
[email protected]I made these tarts for a brunch party and they were a huge success! Everyone loved them. The crust was crispy and the filling was creamy and flavorful. I highly recommend this recipe.
jezzie
[email protected]These tarts were so easy to make and they turned out so delicious! I used a pre-made pie crust to save time, and the filling came together in just a few minutes. I'll definitely be making these again for a quick and easy breakfast.
GOD of war cheems Ranorock
[email protected]I'm not usually a fan of quiche, but these tarts were amazing! The bacon and eggs were cooked perfectly, and the crust was so light and airy. I'll definitely be making these again!
Omotosure Ibrahim
[email protected]These tarts were a hit with my family! The crust was flaky and the filling was rich and flavorful. I'll definitely be making these again.
Raja Muneer
[email protected]I'm not a fan of quiche, but I loved these tarts! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making these again.
Suheiba Ali
[email protected]These tarts were a great way to use up leftover bacon and eggs. They were easy to make and they turned out really tasty. I'll definitely be making these again.
Jonas Tagoe
[email protected]I made these tarts with spinach and feta cheese instead of bacon and eggs. They were delicious! The spinach added a nice pop of color and the feta cheese was salty and tangy. I'll definitely be making these again.
arman mahmoudi
[email protected]These tarts were a bit bland for my taste. I added some salt and pepper to the filling, and that helped a lot. I also think they would have been better with a different type of cheese. Overall, these tarts were okay, but I wouldn't make them again.
Suzette Smith
[email protected]I'm not a big fan of bacon, but I loved these tarts! The eggs were cooked perfectly and the cheese was melted and gooey. I'll definitely be making these again, but I'll use sausage instead of bacon next time.
Laar Hamidu
[email protected]These tarts were a little more work than I expected, but they were worth it! The crust was flaky and the filling was rich and flavorful. I'll definitely be making these again for special occasions.
Shelley Carrow
[email protected]I made these tarts for a brunch party and they were a huge success! Everyone loved them. The crust was crispy and the filling was creamy and flavorful. I highly recommend this recipe.
Naushaad Allie Parker
[email protected]These tarts were so easy to make and they turned out so delicious! I used a pre-made pie crust to save time, and the filling came together in just a few minutes. I'll definitely be making these again for a quick and easy breakfast.
Hami Tifu
[email protected]I'm not usually a fan of quiche, but these tarts were amazing! The bacon and eggs were cooked perfectly, and the crust was so light and airy. I'll definitely be making these again!
Melody Garcia
[email protected]These bacon and egg breakfast tarts were a hit with my family! The crust was flaky and the filling was rich and flavorful. I'll definitely be making these again.