Family Breakfast Tart (Print Version)
Savory morning tart with flaky crust, creamy eggs, bacon and fresh vegetables—ideal for family brunch.
# What You'll Need:
→ Crust
01 - 1 sheet (about 9 oz) puff pastry, 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 oz baby spinach, chopped
08 - 4 slices bacon, cooked and chopped (optional; substitute with sautéed mushrooms for vegetarian)
09 - 2 spring onions, thinly sliced
10 - 1 tsp Dijon mustard
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp smoked paprika (optional)
→ Garnish
14 - Fresh chives, chopped
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry onto the prepared sheet, folding the edges inward to create a 1-inch border. Prick the base with a fork.
03 - Bake the pastry for 10 minutes until slightly golden. Remove from the oven and gently press down any puffed areas.
04 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until smooth.
05 - Scatter cooked bacon (or mushrooms), spinach, tomatoes, and spring onions evenly over the pastry base. Sprinkle with cheddar cheese.
06 - Pour the egg mixture gently over the fillings, spreading evenly. Return to the oven and bake for 25 minutes, or until the center is just set and the top is golden.
07 - Cool for 5–10 minutes. Garnish with chopped chives, slice, and serve warm.
# Expert Tips:
01 -
- That moment when you cut into the golden crust and steam escapes, carrying the smell of bacon and melted cheese through the entire house
- It looks like something from a fancy brunch spot but comes together with actual ingredients you already have in your fridge
02 -
- Blind baking the crust for those first 10 minutes is the difference between a soggy bottom and flaky perfection
- Let the tart rest before cutting or the filling will ooze out everywhere and youll lose all that beautiful custard you just made
03 -
- Whisk the custard until it's completely smooth to avoid any weird egg white pockets in the finished tart
- If your tomatoes are especially juicy, pat them dry with paper towels before adding to prevent a soggy bottom