Tuesday, February 17, 2009

The Ultimate Savory Breakfast Tart

We recently had a delicious pizza at Orson in San Francisco that had a poached egg with prosciutto. And when I saw this recipe for a savory breakfast tart in the Williams-Sonoma catalog, we had to try it! I wondered, why hasn't breakfast pizza taken off?

We started this recipe with puff pastry, cut into an 8"X10" sheet. I did not roll out this pastry as it was already about 1/4" in thickness. I scored a crust, pricked the center with a fork and brushed it with an egg wash.

We fried up some of the Niman Ranch Applewood Smoked, uncured bacon- it smelled great!

A mixture of creme fraiche and gruyere was spread over the puff pastry.

I had a hard time keeping the creme fraiche from spilling on the edge of the scored crust. I wiped it away a few times.

We put 7 strips of fried bacon ( from Niman Ranch) on the top and baked it for 14 minutes. The transformation of the puff pastry was very noticeable and exciting to see. I pricked any bubbles in the center.

We cracked three eggs onto the tart and again waited for a transformation in 9 minutes at 425 degrees!

We chopped a few fresh chives on top with a bit of salt and pepper. As you can see, it was a pretty phenomenal transformation.

The egg yolks were slightly cooked on the surface but soft inside- perfect for me but slightly overdone for Justin. We might make a few changes for the future- we are thinking of not trimming the pastry to 8"X10" and instead adding a fourth egg. The recipe is for four people but it seems that everyone would want an egg! I also would consider using less creme fraiche and use a bit more cheese. I was also disappointed to see that my frozen puff pastry had margarine in it instead of butter and will be looking for one that has butter.

All in all, we loved this recipe and think it is perfect for a Sunday brunch!