Breakfast Tart with Bacon and Eggs: Brunch Perfect
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Welcome spring with this Breakfast Tart with Bacon and Eggs on puff pastry. It’s perfect for a season of brunch, Easter, and spring gatherings. Easy to make… and utterly delicious!
This new favorite brunch recipe is simply amazing. And so, so simple!
It will be your go-to brunch recipe all season.
It’s made with a simple, store-bought puff pastry base, topped with bacon and poached eggs. But the crème fraîche cheese mixture takes this breakfast tart to a whole new level.
And when you top it with fresh baby arugula, pea shoots, or micro greens… it’s pretty enough to serve at any table!
Breakfast Tart with Bacon and Eggs Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup crème fraîche
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
- 1 sheet store-bought Puff Pastry, thawed
- 1 egg, beaten
- 5 slices cooked bacon
- 4 eggs
- 1 cup arugula, watercress, or microgreens
- red pepper flakes, optional
How to Make this Breakfast Tart with Bacon and Eggs
- Preheat oven to 400 degrees F and line a half-sheet baking pan with parchment.
- Mix Parmesan cheese, créme Fraiche, and chopped fresh parsley in a small bowl. Season with salt, pepper; set aside.
- On a lightly floured surface, roll out thawed puff pastry sheet into a large rectangle that fits on the baking sheet. Score the puff pastry with a knife to create a 1-inch border. Dock the interior puff pastry rectangle with a fork. Then brush the border edges with one beaten egg. Refrigerate dough for 10 minutes to create maximum rise.
- Spread the créme Fraiche mixture in the center of the pastry. Place bacon strips or chopped bacon over the cheese mixture. Bake for 15-20 minutes or until the pastry is puffed and golden brown and the bacon is cooked through. Remove from the oven.
- Poach the eggs: While the pastry tart is baking, poach the eggs. Here’s a post on how we poach eggs.
- Remove the tart from the oven, season with salt and pepper to taste. Top with poached eggs and garnish with arugula, watercress, or microgreens. Serve immediately.
Puff Pastry Pro Tips
When working with puff pastry for this tart, be sure to create a 1-inch border around the pastry, and brush a beaten egg around the edges. This will give it that shiny, beautiful edge.
Dock the center with a fork to keep the interior from puffing. This will give a level base for the bacon and eggs.
One more tip… After rolling the pastry into a rectangle, square the edges with a knife or pizza cutter. I always get a great rise when I do this.
Poaching the Eggs
This easy breakfast tart is topped with 4 poached eggs. If you’ve never poached eggs before, it’s easier than you might think. Our post on making perfect eggs gives detailed poaching instructions.
For this tart, I poached the eggs for 3 minutes using a vortex swirl, explained in the egg post. The poached eggs cook perfectly every time.
More Brunch Recipes You’ll Love
- Make Ahead Ham and Asparagus Strata
- Easy Hashbrown Breakfast Casserole Recipe
- Make Ahead Easy Vegetable Egg Bake Breakfast Casserole
- Berry Puff Pastry Tarts with Lemon Cream
- Mother’s Day Breakfast and Brunch Recipes
- Simple and Easy Easter Brunch Recipes and Ideas
- Berry Puff Pastry Tarts with Lemon Cream
Easy Bacon and Egg Tart
Welcome spring with this Breakfast Tart with Bacon and Eggs on puff pastry. It's perfect for a season of brunch, Easter, and spring gatherings. Easy to make... and utterly delicious!
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup crème fraîche
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
- 1 sheet store-bought Puff Pastry, thawed
- 1 egg, beaten
- 5 slices cooked bacon
- 4 eggs, divided
- 1 cup arugula, watercress, or microgreens
- red pepper flakes (optional)
Instructions
- Preheat oven to 400 degrees F and line a half-sheet baking pan with parchment.
- Mix Parmesan cheese, créme Fraiche, and chopped fresh parsley in a small bowl. Season with salt, pepper; set aside.
- On a lightly floured surface, roll out thawed puff pastry sheet into a large rectangle that fits on the baking sheet. Score the puff pastry with a knife to create a 1-inch border. Dock the interior puff pastry rectangle with a fork. Then brush the border edges with one beaten egg. Refrigerate dough for 10 minutes to create maximum rise.
- Spread the créme Fraiche mixture in the center of the pastry. Place bacon strips or chopped bacon over the cheese mixture. Bake for 15-20 minutes or until the pastry is puffed and golden brown and the bacon is cooked through. Remove from the oven.
- Poach the eggs: While the pastry tart is baking, poach the eggs. Here's a post on how we poach eggs.
- Remove the tart from the oven, season with salt and pepper to taste, and an optional sprinkling of red pepper flakes. Top with poached eggs and garnish with arugula, watercress, or microgreens. Serve immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 341mgSodium: 718mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 19g