Family Breakfast Tart (Printable Version)

Flaky puff pastry filled with savory egg custard, bacon, tomatoes, spinach, and cheddar—a hearty morning meal the whole family will enjoy.

# What You'll Need:

→ Crust

01 - 1 sheet puff pastry, approximately 9 ounces, thawed

→ Filling

02 - 6 large eggs
03 - ½ cup whole milk
04 - ½ cup heavy cream
05 - 1 cup shredded cheddar cheese
06 - ½ cup cherry tomatoes, halved
07 - 2 ounces baby spinach, chopped
08 - 4 slices bacon, cooked and chopped
09 - 2 spring onions, thinly sliced
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon smoked paprika

→ Garnish

14 - Fresh chives, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Roll puff pastry onto prepared sheet. Fold edges inward to create 1-inch border. Prick base thoroughly with fork.
03 - Bake pastry 10 minutes until lightly golden. Remove from oven and press down any puffed areas to create flat base.
04 - Whisk eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika in large bowl until completely smooth and well combined.
05 - Distribute cooked bacon, spinach, tomatoes, and spring onions evenly over pastry base. Sprinkle cheddar cheese across vegetables.
06 - Pour egg mixture gently over fillings, spreading evenly. Return to oven and bake 25 minutes until center is just set and top is golden brown.
07 - Cool tart 5 to 10 minutes before slicing. Garnish with chopped chives. Serve warm.

# Expert Insights:

01 -
  • It transforms store bought puff pastry into something that looks impressively fancy with minimal effort
  • The combination of creamy custard and crisp edges creates the most satisfying texture contrast
02 -
  • Par baking the crust is non negotiable unless you want a soggy bottom that will disappoint everyone
  • The custard should still have a slight wobble when you remove it from the oven, as it will continue setting
03 -
  • Keep your puff pastry cold until the moment it goes into the oven
  • Use a rimmed baking sheet to catch any potential overflow from the custard

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