Puff Pastry Breakfast Tart

This puff pastry breakfast tart is like a full breakfast turned fancy. Crisp puff pastry, a creamy, cheesy filling, bacon and eggs make for a crowd pleasing breakfast perfect for Sunday breakfast.

📝 Ingredients

• 1 large (375g) sheet puff pastry ((notes if you can't find this))
• 7 large eggs
• 1 teaspoon combined sesame seeds and poppy seeds
• 1 cup, packed finely shredded Gruyère cheese ((90g / 3.2oz))
• 1/2 cup smooth ricotta ((113g / 4oz))
• 2 tablespoons chopped chives
• 1/4 teaspoon each salt and pepper
• 1 chicken or pork sausage
• 5 slices cooked rasher bacon
• Rocket (arugula) or snow pea sprouts, to serve

👨‍🍳 Instructions

1. 1Preheat oven to 200C / 400F / 180C fan forced.
2. 2Place the pastry on a large baking tray.
3. 3Score a line 1 inch from the edge all around the pastry. Use a fork to prick all over inside of this line.
4. 4Beat just one egg, then brush all over the 1 inch border (you'll only use a little of it). Scatter seeds all around the border. Chill for 10 minutes.
5. 5To a medium bowl add the rest of this egg wash with the Gruyère, ricotta, chives, salt and pepper and mix well.
6. 6Spread the filling mixture onto the pastry, inside the border (an offset spatula makes this really easy).
7. 7Remove the casings from the sausage and drop small chunks of sausage meat randomly over the filling.
8. 8Roughly chop the bacon into 3 or 4 smaller chunks and scatter those around making sure to leave space for the 6 whole eggs.
9. 9Bake 12 minutes.
10. 10Crack the eggs into the gaps and, turn the tray and bake a further 9-13 minutes until done to your liking. I find 9 ½ to 10 minutes will give you perfect gooey egg yolks.
11. 11Scatter over the rocket and sprouts or herbs, slice into 6 pieces and serve immediately
12. 12Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.