Three Things; Monday Lunch – Breakfast Tart
On Monday we like to try a new recipe, perhaps one that we could share for lunch on one of our courses. This recipe, Breakfast Tart, was spotted in The Simple Things Magazine but actually comes from Dorset Cereals’ The Breakfast Book.
You will need one pack of ready made puff pastry, 4 eggs (we used 5), additional egg to glaze, 50g cheese, 8 rashers of bacon (we used 10 because we love extra bacon) and 75g creme fraiche.
Preheat the oven to 220 centigrade or 200 if a fan oven, 425 Fahrenheit, gas mark 7.
Grease a baking tray and unroll the pastry sheet onto it, using a paring knife cut a boarder around the edge of the pastry, prick the centre with a fork. Brush the border with a little egg and chill for 15 minutes (I have to be honest here, we skipped the chilling part).
Fry the bacon until crisp. (At this point the whole tart nearly didn’t get made as it smelt so good and a bacon sandwich would have been quicker – but we persevered)
Stir the creme fraiche and grated cheese together, season with salt and pepper and spread onto the pastry keeping the border clean.
Lay the cooked bacon on top slightly overlapping the rashers.
Bake for 15 minutes turning the baking tray half way through. (This is the point where it started to look delicious)
Remove the tray from the oven and prick any air pockets under the bacon using a fork. Making sure the tray is on a level surface crack the eggs on top keeping them spaced apart. (Fair’s fair, one yolk a portion)
Return to the oven for 7-10 minutes until the white is set but the yolks are still soft.
Eat immediately (we served ours with a knife and fork per person but were soon picking it up in our fingers)
Fresh from the oven and smelling great. So glad we didn’t settle for a bacon sandwich!
One of our testers described this as ‘delumptious, a mixture of delicious and scrumptious’ but he is only 7 and has been reading a lot of Enid Blyton recently.