Breakfast Tart
4 servings | 30 minutes
Ingredients
7 grams Unbleached All Purpose Flour (for dusting)
227 grams Puff Pastry (thawed)
5 Eggs (divided)
3 grams Everything Bagel Seasoning
80 grams Cream Cheese, Regular
81 grams Gruyere Cheese (shredded)
Sea Salt & Black Pepper (to taste)
4 slices Bacon, Cooked (chopped)
4 grams Arugula
Directions
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Use the flour to lightly dust a flat surface. Roll out the puff pastry into a rectangle, about 1/2 inch (13 mm) thick. Use a knife to run a one-inch border around the edges, being careful not to pierce all the way through. Poke holes with a fork throughout the center of the tart to prevent bubbling while baking.
In a medium-sized bowl, whisk 1/5 of the egg. Brush on the edges of the puff pastry and scatter the everything bagel seasoning on top. Place in the fridge for ten minutes.
Add the cream cheese, gruyère, salt, and pepper to the bowl with the leftover whisked egg. Mix well.
Remove the puff pastry from the fridge and spread the cream cheese mixture over top with a spatula.
Transfer to the oven and bake for 12 minutes.
Remove the pastry from the oven and use a spoon to push down slightly to make little divots.
Carefully crack the remaining eggs into the divots. Top with bacon.
Bake for eight to nine minutes more, or until the whites are set and the yolks are still runny.
Top with arugula and cut into slices. Enjoy!
Notes
Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Reheat in the oven.
Serving Size: 8 oz of puff pastry was used to make four servings. One serving is approximately one slice