A creamy cheesy Puff Pastry Tart with poached eggs, bacon and some delish greens on top.
Bacon and Egg Puff Pastry Tart
1 cup grated Gruyere cheese
1/2 cup crème fraîche
1 lemon, juiced and zested (divided)
Kosher salt and freshly cracked black pepper
1 sheet store bought Puff Pastry, thawed
1 egg, beaten
2-3 tablespoons This Is Everything Seasoning
6 slices cooked bacon
4 eggs, poached
1 cup upland cress or arugula
2 tablespoons olive oil
2 tablespoons chives to garnish
Preheat oven to 400 degrees F.
Mix gruyere cheese and créme fraiche in a small bowl. Season with salt, pepper and lemon zest to taste. Set aside.
Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with beaten egg and sprinkle with This Is Everything. Refrigerate dough for 10 minutes.
Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven.
While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste.
Remove the tart from the oven, add the poached eggs and break open, garnish with the upland cress salad and chives. Serve immediately