Family Breakfast Tart with Bacon (Printable Version)

Flaky puff pastry topped with seasoned eggs, bacon, cheese, tomatoes, and spinach. Perfect for feeding a crowd.

# What You’ll Need:

→ Pastry Base

01 - 1 sheet ready-rolled puff pastry (approximately 10 x 14 inches)

→ Egg Filling

02 - 6 large eggs
03 - 1/2 cup heavy cream
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon smoked paprika

→ Toppings

07 - 1 cup grated cheddar cheese
08 - 6 slices bacon, cooked and chopped
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cup baby spinach, roughly chopped
11 - 2 green onions, thinly sliced

→ Garnish

12 - 2 tablespoons fresh chives, chopped

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll puff pastry onto prepared baking sheet. Score a 1-inch border around edges with sharp knife, without cutting through completely. Prick center area with fork.
03 - Bake pastry for 10 minutes until slightly puffed and pale golden. Remove from oven and gently press down center if it has risen.
04 - Whisk together eggs, heavy cream, salt, pepper, and smoked paprika in medium bowl until fully combined.
05 - Sprinkle grated cheddar evenly over pastry center, staying within border. Pour egg mixture over cheese.
06 - Top with chopped bacon, halved cherry tomatoes, spinach, and green onions, distributing evenly across surface.
07 - Return tart to oven and bake for 20 to 25 minutes until eggs are just set and pastry is golden brown.
08 - Remove from oven and let cool for 5 minutes. Sprinkle fresh chives over top before serving.
09 - Cut tart into portions and serve warm while pastry remains crisp.

# Quick Tips:

01 -
  • It transforms ordinary breakfast ingredients into something that feels special enough for company but is easy enough for a Tuesday
  • The puff pastry border creates a natural frame that makes everything look professional without any actual effort
02 -
  • The scored border is essential because it creates a raised edge that keeps all the egg mixture contained while baking
  • Letting the tart rest for those five minutes after baking is crucial, otherwise the custard will be too runny when you cut it
03 -
  • If your pastry has thawed too much and becomes sticky, pop it in the freezer for ten minutes to firm it back up before working with it
  • Rotate the baking sheet halfway through cooking for even browning, especially if your oven has hot spots

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