- 1 sheet puff pastry
- 1 tbsp flour, for dusting
- 1 egg lightly beaten, for the egg wash
- 2 tsp milk, for the egg wash
- ½ c crème fraîche
- 2 oz shredded Gruyère cheese (may substitute your favorite shredded cheese)
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 4 slices bacon, cooked and chopped
- 8 medium eggs
- 3 tbsp fresh parsley, rinsed and chopped
Thaw puff pastry according to the package instructions.
Preheat oven to 425°F. Line a sheet pan with parchment paper.
Lightly flour a clean work surface, roll out the puff pastry to approximately a 9x9-inch square. Place pastry on prepared sheet pan. Using a sharp knife, score a 1/2-inch edge around the pastry. Using the tines of a fork, prick the center of the pastry. Brush edges with the egg wash and refrigerate for 15 minutes. Meanwhile, combine the crème fraîche and cheese in a small bowl; season with salt and pepper.
Remove the pastry from the refrigerator and spread crème fraîche mixture on the pastry, keeping the edges clean. Bake the tart for 14 minutes, rotating sheet pan halfway through the baking process to promote even baking.
Remove sheet pan from the oven. Using a fork, pierce any large air bubbles in the pastry. Crack eggs onto the tart, spacing them 2-inches apart. Bake until egg whites are set and yolks are still soft, about 7-10 minutes.
Transfer tart to a serving platter and top with bacon and parsley. Serve immediately.
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