Egg, Cheese, and Chive Tartlets Recipe
- Flour, for dusting
- 1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator
- 1 cup shredded sharp white cheddar cheese
- 1/2 cup creme fraiche or sour cream
- 2 tablespoons coarsely chopped chives
- 12 thin slices pancetta or bacon (optional)
- 1 tablespoon olive oil
- 6 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the sheet of puff pastry into a rectangle about 14 inches by 12 inches.
- Trim all of the edges.
- Cut the rolled-out sheet into 6 equal rectangles.
- Using a fork, prick the pastry all over.
- Place the rectangles on the prepared baking sheet and chill for 15 minutes.
- In a bowl, stir together the cheese, creme fraiche, and half the chives.
- In a large nonstick frying pan, fry the pancetta (if using) over medium-low heat until just crisp, about 5 minutes.
- Drain on paper towels.
- Discard the fat in the pan and reserve the pan.
- Dollop a spoonful of the cheese mixture into the center of each chilled pastry rectangle, dividing the mixture evenly among the rectangles and spreading it out nearly to the edge.
- Roughly chop the pancetta and sprinkle it over the cheese mixture.
- Bake until the pastry is puffed, crisp, and golden, about 15 minutes.
- While the puff pastry is baking, fry the eggs: In the reserved frying pan, warm the olive oil over medium-low heat.
- Crack the eggs into the pan and season with salt and pepper.
- Cover the pan and cook until the whites are cooked through and the yolks are still a bit runny.
- Place the warm tartlets on warm plates and top each with a fried egg.
- Sprinkle with the remaining chives and serve.
flour, butter, cheddar cheese, creme fraiche, chives, thin, olive oil, eggs, kosher salt, freshly ground black pepper
Taken from www.chowhound.com/recipes/fried-egg-cheese-chive-tartlets-31209 (may not work)