Description
This Puff Pastry Breakfast Tart combines flaky, buttery puff pastry with a savory filling of eggs, cheese, bacon, and sautéed vegetables. It’s a delightful and easy-to-make breakfast or brunch option that can be prepared ahead and baked fresh. The tart is golden and puffed on the outside with a rich, flavorful custard inside, perfect for a hearty start to your day.
Ingredients
Scale
Base
- 1 sheet frozen puff pastry, thawed
Filling
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 slices cooked bacon, chopped
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the puff pastry tart.
- Prepare the puff pastry base: On a floured surface, roll out the thawed puff pastry sheet to fit a 9-inch tart pan or baking sheet. Transfer it gently to the pan, pressing it into the edges and trimming any excess dough. Use a fork to prick the base lightly, which prevents air bubbles during baking.
- Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking them for 3-4 minutes until they soften. Add the baby spinach and cook for an additional minute until wilted. Remove from heat and allow the mixture to cool slightly.
- Mix the eggs: In a mixing bowl, whisk together the eggs with salt, black pepper, and thyme to create a seasoned egg custard base for the tart.
- Assemble the tart: Evenly spread the sautéed vegetables over the puff pastry base. Sprinkle the chopped bacon over the vegetables, then carefully pour the egg mixture on top. Finally, evenly distribute the shredded cheddar and grated Parmesan cheeses over the filling.
- Bake: Place the tart in the preheated oven and bake for 20-25 minutes. The tart is ready when the eggs are fully set and the puff pastry has turned golden and puffed up.
- Rest and serve: Allow the tart to cool for a few minutes after baking to set slightly. Slice into four servings and serve warm for a satisfying breakfast or brunch.
Notes
- For a vegetarian version, omit the bacon and add vegetables like mushrooms or tomatoes instead.
- Using a stand mixer or hand whisk can help achieve fluffier eggs in the filling.
- This tart can be assembled the night before and kept refrigerated; bake fresh in the morning for convenience.
- Leftovers keep well in the refrigerator for up to two days and reheat gently in the oven or microwave.
