This is the time of year I begin to despise weather reporters. All I want to hear when I watch the forecast is “Sunny, with a high of 69”, or something along those lines. But what I get instead is “Freezing rain and snow, high 38.” That’s when I growl and turn off the TV.
I know it’s not their fault, and it’s nothing personal, but who else can I take my frustrations out on? I’ve had enough of putting on coats and sweaters and socks – oh, the endless socks I have to wash and sort in the winter!
Since it has been raining this entire weekend and my best friends the weather people are calling for snow tonight, this has turned into a weekend baking marathon. The husband requested more Easy Sticky Buns this morning, so I thought I would use half of the puff pastry for this Breakfast Tart that was calling my name from the Williams-Sonoma catalogue.
This has everything a breakfast lover could want – bacon, eggs, cheese, all on a crispy puff pastry crust. This tart would be impressive to serve to company for a breakfast or brunch, too, or even for lunch or dinner with a salad. Mine didn’t end up looking quite as golden brown as the photo in the catalog, I think because I didn’t have any creme fraiche so I used heavy cream, which ran over the edges of the pastry a little and the edges didn’t puff up as much. I think yogurt or sour cream would be a better substitution if you can’t find the creme fraiche. Also, I only used 5 slices of bacon instead of 8, and that was plenty for us.
I’m hoping the next time I make this it will be sunny and 70.
from the Williams-Sonoma Kitchen
Inspired by the hearty cuisine of Europe’s alpine regions, our savory breakfast tart features nutty Gruyère cheese and smoky bacon. This combination is sure to satify appetites invigorated by cold winter weather.
- 1 sheet puff pastry dough
- 1 egg, lightly beaten with 1 tsp. water
- 3 oz. crème fraîche
- 2 oz. shredded Gruyère cheese
- Salt and freshly ground pepper, to taste
- 8 bacon slices, cooked until crisp
- 3 eggs
- 10 fresh chives, cut on the bias into 1/2-inch lengths
- Thaw the puff pastry dough according to the package instructions.
- Preheat an oven to 425°F. Lightly grease a baking sheet.
- On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
- In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
- Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
- Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
- Transfer the tart to a platter, garnish with the chives and serve immediately.