Breakfast Tart

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Dust your work surface with the flour and roll out puff pastry dough to 1/4 inch thick. Cut into 4 equal-sized rectangles and trim uneven edges with a paring knife. Fold edges up on all four sides of each rectangle of dough and pinch the corners that meet, to create a raise edge. Using a fork, prick center of dough multiple times to prevent the dough from rising in the oven too much.

3. 3

   Crack 1 egg into a small mixing bowl and add water. Whisk until egg is completely blended with the water. Set aside.

4. 4

   Divide grated cheese evenly and sprinkle on the center of each tart crust. Add a slice of tomato on each tart. Using a pastry brush, brush the crust with the egg/water mixture (egg wash.)

5. 5

   Bake for 7 minutes. Tarts will be lightly browned, cheese will be melted, and tomatoes softened. Remove tarts from oven and slowly crack 1 egg over each par-baked tart and then top with bacon pieces and a pinch of salt and pepper.

6. 6

   Return tarts to the oven and bake for 10 more minutes for eggs cooked to medium, 12 minutes for eggs cooked hard. Top with fresh parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.