Bacon, Egg & Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Ingredients:
1 sheet puff pastry (thawed if frozen)
6 strips of bacon or bacon rashers
4 large eggs
½ cup fromage blanc
¼ cup crème fraîche (optional)
¼ cup grated Parmesan (optional)
Sea salt and fresh ground pepper, to taste
Chives or thyme (for garnish)
Method:
1. Set the oven to 400°. Line a baking sheet with parchment paper. Place the puff pastry on the prepared baking sheet. Use a knife to score a 1-inch border around the edge, being careful not to cut all the way through. This will help create a raised crust.
2. Prepare the toppings: Fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-sized pieces. In a small bowl, mix the fromage blanc with crème fraîche (if using) and Parmesan. Season with a pinch of salt and pepper.
3. Spread the cheese mixture evenly inside the scored border. Scatter the bacon pieces over the top. Carefully crack the eggs onto the tart, spacing them evenly so they stay mostly intact. Bake the tart for 12–15 minutes, or until the puff pastry is golden and the egg whites are set but the yolks are still slightly runny. Sprinkle chopped chives or thyme over the tart. Slice and serve warm.