Rustic Egg Tart

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Believe it or not, Easter is only about two weeks away.  How did that happen?   If you have thoughts of a special Easter breakfast or brunch, consider this Rustic Egg Tart.  It's easy to make and spectacular on the plate.  With a fruit salad, some juice and coffee, you have a delicious and special brunch. Oh, and don't forget the Peeps.

Puff pastry is one of my favorite magic ingredients and forms the basis for these individual tarts.  The pastry is partially baked, then topped with two cheeses, egg and bacon and placed back in the oven until the egg white is set.  The tart has great crispness from the puff pastry and bacon.  I experimented with adding arugula to the tart before it was cooked (below) or after it was cooked (above) - it works both ways or leave it out entirely if you're not a fan.

Although the recipe serves four, it's easily doubled if you're having guests - just use two baking sheets and rotate them after half the time in the oven.

Even though this tart works really well as a special breakfast, it works equally well as a light lunch or dinner with a salad.  I could see enjoying one of these tarts at room temperature in the spring sitting outdoors with The Lawyer and a nice glass of bone-dry rose wine.   Yum.

* * click here for a printable recipe version * *

Rustic Egg Tart

Serves 4

All-purpose flour, for dusting

1 sheet frozen puff pastry (half of a 17 to 18 oz package), thawed
2 strips bacon
1 ½ cups shredded havarti cheese
3 tablespoons shredded parmesan cheese
2 cups baby arugula (optional)
4 large eggs
Salt and pepper
Chopped fresh chives for garnish

Preheat the oven to 425d.  Line a baking sheet with parchment paper.  On a lightly floured surface, roll the puff pastry into a 12 inch square, then cut into four equal squares.  Transfer to the prepared baking sheet and prick all over with a fork.  Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning until crisp, 8 to 10 minutes.  Remove and drain on paper towels, then crumble.

Let the tart shells cool slightly on the baking sheets.  If the centers are very puffy, prick with a fork to deflate.  Sprinkle evenly with havarti, parmesan and optional arugula (alternatively, arugula can be placed under or around the tarts when served).  Make a shallow well in the cheese in the center of each tart.  Crack one egg at a time into a small bowl, then use the bowl to gently transfer the egg to the center of the tart.  Season eggs with salt and pepper and top with bacon crumbles.  Return the tarts to the oven and bake until the egg whites are set, 10 to 15 minutes.  Top with chives.