Family Breakfast Tart (Printable Version)

Savory morning tart with flaky crust, eggs, bacon, and fresh vegetables—ideal for weekend family gatherings.

# What You Need:

→ Crust

01 - 1 sheet (approximately 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 (or sautéed mushrooms for vegetarian option)
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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry onto prepared baking sheet. Fold edges inward to create a 1-inch border. Prick base thoroughly with fork.
03 - Bake pastry for 10 minutes until lightly golden. Remove from oven and gently press down any puffed areas to create flat base.
04 - Whisk together eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and smoked paprika in large bowl until completely smooth and incorporated.
05 - Distribute cooked bacon (or mushrooms), chopped spinach, halved cherry tomatoes, and sliced spring onions evenly over pastry base. Sprinkle shredded cheddar cheese across top.
06 - Pour egg mixture gently over fillings, spreading evenly. Return to oven and bake for 25 minutes until center is just set and top is golden brown.
07 - Cool tart for 5-10 minutes to allow filling to set. Garnish with chopped fresh chives, slice into wedges, and serve warm.

# Expert Hints:

01 -
  • The puff pastry crust creates these impossibly flaky edges that everyone fights over
  • You can prep everything the night before and just bake it when you wake up
  • It looks impressive but secretly comes together in under an hour
02 -
  • The center will still look slightly jiggly when you pull it out but it keeps cooking as it cools
  • Do not skip the initial pastry bake or you will end up with a soggy bottom crust
03 -
  • Grate your own cheese instead of buying pre shredded because it melts so much better
  • Let the custard sit for 5 minutes before pouring to let any foam settle

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