Family Breakfast Tart (Print Version)

Flaky pastry tart filled with creamy eggs, bacon, cheese, and vegetables

# What You Need:

→ Crust

01 - 1 sheet (approximately 9 oz) puff pastry, thawed

→ Filling

02 - 6 large eggs
03 - ½ cup whole milk
04 - ½ cup heavy cream
05 - 1 cup shredded cheddar cheese
06 - ½ cup cherry tomatoes, halved
07 - 2 oz baby spinach, chopped
08 - 4 slices bacon, cooked and chopped
09 - 2 spring onions, thinly sliced
10 - 1 tsp Dijon mustard
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp smoked paprika

→ Garnish

14 - Fresh chives, chopped

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry onto the prepared sheet, folding the edges inward to create a 1-inch border. Prick the base with a fork.
03 - Bake the pastry for 10 minutes until slightly golden. Remove from the oven and gently press down any puffed areas.
04 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until smooth.
05 - Scatter cooked bacon, spinach, tomatoes, and spring onions evenly over the pastry base. Sprinkle with cheddar cheese.
06 - Pour the egg mixture gently over the fillings, spreading evenly.
07 - Return to the oven and bake for 25 minutes, or until the center is just set and the top is golden.
08 - Cool for 5–10 minutes. Garnish with chopped chives, slice, and serve warm.

# Expert Hints:

01 -
  • The combination of flaky puff pastry and creamy custard is impossible to resist, even for skeptics who think breakfast should be sweet
  • You can prep everything the night before and just bake it when you wake up, making lazy mornings actually feel luxurious
02 -
  • Soggy bottoms happen when the custard seeps into under baked pastry, so that initial 10 minute par bake is non negotiable
  • The center will continue cooking as it rests, so pull it out when it still has a tiny bit of wobble in the middle
03 -
  • Grate your own cheese instead of buying pre shredded, because the anti caking agents in bagged cheese prevent it from melting properly
  • Pat your cherry tomatoes dry with paper towels before adding them, otherwise they release too much water into the custard

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