Puff Pastry Breakfast Tarts
Frozen Puff Pastry, thawed
Large Egg, whisked with a splash of water
Cheddar or Monterey Jack Cheese, shredded
Coarsely Ground Black Pepper
Dry Aged Bacon, cooked until crispy
Fresh Chopped Chives
Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.
Working with one piece of puff pastry at a time, unfold and place on lightly floured work surface. Roll out a few times in each direction to remove fold marks. Cut into 4 squares. Fold over all four edges of each square to create a crust, keeping square shape. Transfer to prepared baking sheets. Repeat with second puff pastry sheet. Using a fork, poke holes throughout center of each puff pastry square. Brush with egg wash and bake until just beginning to brown, but not fully cooked, about 15 minutes.
Remove baking sheets from the oven and let cool slightly. If centers have puffed up, use a sharp knife to poke a hole in the center and press down gently to release air.
Sprinkle each tart with cheese and crack an egg in the center. Season with salt and pepper. Cut bacon slices in half and place two pieces on each tart; return to oven and bake until puff pastry is golden and egg whites have set, about 15 to 18 minutes.
Remove from oven and garnish with chives before serving.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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Ratings and Reviews
Very good and simple to make
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