A fancy looking tart that is actually very easy to put together! Great for making ahead for a brunch with friends and family. The topping possibilities are endless! I used Gruyere cheese in this which has a slightly nutty flavour. But you can use any melting cheese that you want. This recipe makes 2 of the pictured tart.
Course: Breakfast, Brunch
Author: Nagi | RecipeTin Eats
2tbspthick sour cream or creme fraiche(or sub with mayonnaise)
2/3cupgrated gruyere cheese, separated (2 x 1/3 cup) (or any other melting cheese)
Salt and pepper
1sheet store bought frozen puff pastry, thawed (25 cm x 25cm / 10" x 10")
1tbspbutter(salted or unsalted)
5 oz / 150g mushrooms, sliced (approximately 2 cups of sliced mushrooms)
6 - 8 oz / 200 - 250 g bacon, roughly chopped
Preheat oven to 180C/350F. Spray a baking tray lightly with oil.
Separate the egg yolk and whites of one egg. Place the yolk in a bowl and place the whites in another bowl.
To the egg yolk, add the mustard, sour cream, 1/3 cup cheese, salt and pepper. Mix then set aside.
Lightly whisk together the egg white leftover from the Cheese Spread (above) with the remaining 4 eggs.
Cut the puff pastry in half. Use a knife to score a 1cm / 1/3" border (see photo below). (Note 1) Transfer to baking tray.
(Optional) Dip a brush into the egg mixture and lightly brush over the border (makes it extra golden).
Spread the Cheese Spread within the border. Sprinkle over the remaining cheese.
Bake for 20 minutes or until golden and the edges are puffed. The cheese centre will bubble and puff up while in the oven, but will settle down once out of the oven
While the pastry is baking, make the Toppings (below).
Remove from the oven. (Note 2) Divide the scrambled eggs between the tarts, staying within the border. Top with mushrooms then pile the bacon on.
Bake for a further 5 minutes or until the puff pastry is a deep golden brown.
Remove from oven and serve immediately!
Melt butter in a non stick frypan over medium heat. Add the eggs and leave them for 20 seconds until starting to set, then slowly start folding them in from the outside in. Stir gently and continue folding until just set but still wet. Season with salt and pepper then remove from the frypan.
Return frypan to the stove and increase to high heat. Add the bacon and cook until light golden brown. Remove from the pan but reserve bacon fat (drain if there is excess).
Add the mushrooms to the bacon fat and cook for a few minutes until softened but not soggy. Sprinkle with salt and pepper. Remove skillet from the stove and set aside (you can leave the mushrooms in).
1. To score the puff pastry, use a small sharp knife and a ruler to help keep your lines straight. Cut lightly into the puff pastry without cutting all the way through. If you cut all the way through though, don't worry, it's not the end of the world! The puff pastry will probably bind back together while baking.The purpose of scoring the pastry is to create the raised rim of puff pastry. By doing this, when you put the toppings on the puff pastry after the first baking session, the centre sinks, leaving a neat raised pastry border, as per the photo!2. The centre of the puff pastry may puff up as well. But the weight of the topping should sink it back down, leaving the border remaining as the tart walls. If the weight of the toppings don't flatten the tart within the border, just use a wooden spoon or spatula to gently push it in. It will collapse easily within the tart walls because it is so delicate!3. The amount your puff pastry puffs up around the edges is dependent on the quality of puff pastry you use. (Hint hint: If you are making to impress, get the good stuff!)4. To make ahead and reheat: Stop after assembling the tart and do not do the 2nd baking step. Let the tart cool, then cover and pop it in the fridge until required. You can even freeze it. If you freeze it, defrost before reheating. Reheat the tart in a fan forced oven at 350F/180C for about 8 to 10 minutes, or until heated through. You can take it straight from the fridge into the oven. The tart will turn a deep golden brown, a touch more brown than in the photo.5. Nutrition per serving. I used Middle Bacon Rashers which is the most common cut of bacon in Australia.