Egg, Bacon, and Parsley Tart
ready in 59 min.
- 1 Tbsp all-purpose flour (for dusting)
- 1 sheet Puff pastry (half of 475 g | 17 oz package)
- 0.333 cup Crème fraiche
- ½ cup shredded Gruyere (may substitute your favorite shredded cheese)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 12 slices cooked Bacon
- 8 eggs
- fresh parsley (rinsed and chopped)
Thaw the puff pastry according to the package instructions.
Preheat an oven to 425° F. Line a baking sheet with parchment paper.
Lightly flour a clean work surface, roll out the puff pastry to 1/4-inch thickness and cut into a 12 by 6-inch rectangle. Place the pastry on the prepared baking sheet. Using a sharp knife, score a 1/2-inch edge around the pastry. Using the tines of a fork, prick the center of the pastry. Brush the edges with the egg wash and refrigerate for 15 minutes.
Meanwhile, combine the crème fraîche and cheese in a small bowl; season to taste with salt and pepper.
Remove the pastry from the refrigerator and spread the crème fraîche mixture on the pastry, keeping the edges clean. Lay the cooked bacon on top. Bake the tart for 14 minutes, rotating the baking sheet halfway through the baking process to promote even baking.
Remove the baking sheet from the oven. Using a fork, pierce any large air bubbles in the pastry. Crack the eggs onto the tart, spacing them 2-inches apart. Bake until the egg whites are set and the yolks are still soft, about 7 to 10 minutes.
Transfer the tart to a serving platter and garnish with chopped parsley. Serve immediately.