Gooey cheddar, creamy egg yolk, that salty bite of bacon… I mean really, is there anything better than bacon?
This tart is everything you could possibly want in a breakfast and truly is a meal all in one.
It couldn’t be any easier, and doesn’t take slaving away in the kitchen to prepare. It’s basically assemble, bake, and eat!
To begin, just like with the peaches and cream Danish recipe (you can find Here) set out a sheet of puff pastry to thaw for about 30-40 minutes until it’s softened slightly, and you can work with it.
After it has thawed, cut it into 4 squares. I’m not sure why but mine are almost always uneven. It’s like a mental block – I can’t cut even squares!
Next, top the puff pastry squares with a thick slice of cheddar cheese. Why the slices? I just love the uniformity of them. They fit so well on the puff pastry squares, but obviously you can use grated if you choose!
Then, top with a slice of tomato. I like to use the largest tomato I can find, because it covers the most space on the pastry. Heirloom tomatoes are great for this!
After the tomato comes the asparagus. The quickest and easiest way to get them steamed is to pop them in a microwave safe bowl with a little bit of olive oil, salt, and pepper, cover it with plastic wrap, and microwave for about 4-5 minutes. They’ll come out nicely steamed, and you didn’t do a lot of work! I placed 2 asparagus spears down diagonally across the pastry.
Next, cover the edges of the tart in egg wash, which is just a lightly beaten egg. Bake in the oven for about 10 minutes, until the tart starts to form a little well in the center from the weight of the tomato. If you have to, you can press the pastry down carefully in the center to help it along. Crack an egg into that little well and top with salt & pepper. Cook for another 15 minutes.
While the tart was baking, I cooked a few pieces of bacon and chopped them into bits. My favorite way to cook bacon is in the oven on a parchment lined baking sheet. It’s so easy and a lot let messy that cooking it on the stovetop. It usually takes about 20 minutes at 400F.
When the tart was finished baking, I topped it with the bacon bits, some chopped parsley, and a sprinkle of grated parmesan.
These tarts disappeared literally within minutes of making them. They’re the kind of food you eat no matter how hot it is, blowing as you go.
I hope you enjoy them as much as we did!
Bacon, Egg, & Cheddar Tart
Prep time: 45 minutes Cook time: 25 minutes
1 sheet puff pastry
4 thick slices tomato
8 spears asparagus
4 slices cheddar cheese
4 pieces cooked bacon, cut into bits
1 tbsp. chopped parsley
2 tbsp. grated parmesean cheese
Salt & pepper to taste
First, lay out puff pastry to thaw for about 30-40 minutes. Preheat oven to 400F. Cut thawed puff pastry into 4 even squares. Top with each square with 1 piece of cheese, 1 slice of tomato, and 2 asparagus spears. Crack 1 egg into bowl and whisk to make an egg wash. Brush edges of pastry with egg wash and bake for about 10 minutes. When a small well has created in the center of the pastry, crack 1 egg into each pastry square, top with salt and pepper, and bake for another 15 minutes. When the tarts have finished baking, top with bacon bits, parsley, and a sprinkle of Parmesan cheese. Enjoy!