Bacon And Egg Breakfast Tart

• 1 Puff Pastry Sheet, Defrosted
• 6 strips Bacon
• 1/3 cups Creme Fraiche
• 3 Tablespoons Shredded Cheese
• Salt And Pepper
• 4 Eggs
• 1 teaspoon Chives, Chopped

1. 1. Thaw the puff pastry dough according to the package instructions.
2. 2. Cook the bacon slices according to the package instructions.
3. 3. Preheat oven to 425u0b0F. Lightly grease a baking sheet.
4. 4. On lightly floured surface, roll out the puff pastry to about a 10" x 10" square. Place the pastry on the greased baking sheet.
5. 5. Gently score a 1/2 inch border on the pastry. Using a fork, prick the center of the pastry.
6. 6. In a small bowl, stir together the creme fraiche and shredded cheese, and season with salt and pepper.
7. 7. Spread the creme fraiche mixture on the pastry, keeping the border clean.
8. 8. Bake the tart for about 14 minutes, rotating the baking sheet halfway through baking.
9. 9. Remove the baking sheet from the oven and, using a fork, prick any large air pockets in the pastry.
10. 10. Lay the bacon on top of the tart.
11. 11. Crack the eggs onto the tart, one in each corner.
12. 12. Bake until the egg whites are set and the yolks are still soft, 7-10 minutes.
13. 13. Garnish with the chives and serve immediately.

pastry sheet, bacon, crueme fraueeche, shredded cheese, salt, eggs, chives

Taken from tastykitchen.com/recipes/breakfastbrunch/bacon-and-egg-breakfast-tart-2/ (may not work)