Those who know me well know that I am a breakfast fanatic. You can find me chowing down on the most important meal of the day… well, during almost any meal of the day! That said, The Jewels of New York struck a chord with me loud & clear when I came across their sunny side up version of a breakfast tart. Puff pastry topped with bacon, eggs, cheese, asparagus and arugula flowers… this recipe is my edible heaven. For a perfect Valentine’s Day breakfast in bed, give your heart with a tart! Follow the jump for the recipe…
Spring Breakfast Tart
- 1 sheet puff pastry dough
- 1 strip of bacon, cut in lardons (optional)
- 3 asparagus spears
- 1 teaspoon olive oil
- 1/4 cup creme fraiche
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons gruyere, grated
- 2 eggs
- salt & pepper to taste
- egg wash
- arugula flowers
Preheat oven to 425 degrees.
Thaw puff pastry dough according to package instructions.
Place asparagus spears on a baking sheet, drizzle with olive oil and season with salt & pepper. Scatter lardons on another baking sheet and bake both asparagus & bacon for 10 minutes.
Place thawed puff pastry dough on a lightly floured surface & cut into approximately 6 x 10 inch rectangle. Place the dough on backing sheet lined with parchment paper. Score a border 1/2 inch in from the edge of the dough. Using a fork, prick the center of the dough & brush the border with egg wash. Refrigerate for at least 15 minutes,
Par-bake pastry dough for 8 minutes, using a fork to prick any air pockets.
In a small bowl stir together creme fraiche and thyme. Salt & pepper to taste.
Spread the creme fraiche mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with gruyere cheese, and then scatter with lardons. Spaced 2 inches apart, crack eggs onto the tart, and then place roasted asparagus spears. Bake until the egg whites are set and the yolks are still soft, approximately 10 minutes.
Garnish with arugula flowers & serve immediately.
*image & recipe from The Jewels of New York