Bacon and Egg Breakfast Tart

Bacon and Egg Breakfast Tart

Courtesy of Erin MacGregor

Bacon and Egg Breakfast Tart

Wake ’n’ bacon with Conestoga Farms Eggs and our latest morning recipe, courtesy of How to Eat’s Erin MacGregor; the Bacon and Egg Breakfast Tart! Made from creamy and sharp cheeses, fresh cherry tomatoes, onions, puff pastry, bacon and our Free Run Omega-3 Eggs, we’re making breakfast eggciting again, one tart at a time!

Yield: 6 Servings

Ingredients

  • 1 sheet/square frozen puff pastry (thawed)
  • 2 Free Run Omega-3 eggs (whisked, plus 2-3 additional eggs)
  • 125 g creamy cheese, like mozzarella. Gruyere or harvarti (about 1 cup, grated)
  • 60 g sharp cheese, like old cheddar or parmesan (about 1/2 cup, grated)
  • 3 green onions, thinly sliced and divided
  • 3 slices thick cut bacon (cooked until tender/crisp and chopped)
  • ½ cup cherry tomatoes, halved

Instructions:

  1. Preheat oven to 400F. On a lightly floured surface, roll out puff pastry to about 12”x 14” and transfer to a parchment lined baking sheet. Poke rolled pastry with a fork all over.
  2. Brush outer edge of pastry with whisked egg. Fold over ½” of pastry around outer edge. Brush the top of the folded edge with more of the whisked egg.
  3. Bake pastry for about 8-10 minutes, until edges are just starting to lightly brown (pastry may puff up in the middle. Press the centre down gently with the back of a spatula to flatten). Allow to cool slightly.
  4. Meanwhile, in a small bowl, mix remaining whisked eggs, cheeses and ½ the green onions. Spread this mixture evenly over pastry.
  5. Top mixture with tomatoes and bacon. Return to oven for 2-3 minutes until cheese is melted.
  6. Working quickly, crack remaining eggs gently over pastry. Return to oven and cook for 6-8 more minutes until egg whites are set, and the yolks are still soft. Sprinkle with remaining green onions and serve.