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Categories:Viewed: 10 - Published at: 10 years ago
Ingredients
- all-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed (half of a 17-to-18-ounce package)
- 2 slices bacon
- 1 12 cups havarti cheese, shredded
- 3 tablespoons parmesan cheese, shredded
- 4 large eggs
- kosher salt & freshly ground black pepper
- chopped fresh chives, for topping
Method
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares.
- Slightly fold and pinch the edges of each square to form 4 round tart shells.
- Transfer to the prepared baking sheets 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.
- Transfer to paper towels to drain, 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 the havarti and parmesan.
- Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper.
- Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes.
- Top with chives.
