Family Breakfast Tart (Print View)

Buttery pastry crust loaded with savory egg custard, bacon, tomatoes, and spinach—ideal for weekend brunch.

# What You'll Need:

01 - 1 sheet puff pastry (approximately 9 ounces), thawed

02 - 6 large eggs

03 - ½ cup whole milk

04 - ½ cup heavy cream

05 - 1 cup shredded cheddar cheese (approximately 4 ounces)

06 - ½ cup cherry tomatoes, halved (approximately 3 ounces)

07 - 2 ounces baby spinach, chopped

08 - 4 slices bacon, cooked and chopped (optional; substitute with sautéed mushrooms for vegetarian)

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 (optional)

14 - Fresh chives, chopped

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Roll out the puff pastry onto the prepared sheet, folding the edges inward to create a 1-inch border. Prick the base with a fork.

03 - Bake the pastry for 10 minutes until slightly golden. Remove from the oven and gently press down any puffed areas.

04 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until smooth.

05 - Scatter cooked bacon (or mushrooms), spinach, tomatoes, and spring onions evenly over the pastry base. Sprinkle with cheddar cheese.

06 - Pour the egg mixture gently over the fillings, spreading evenly.

07 - Return to the oven and bake for 25 minutes, or until the center is just set and the top is golden.

08 - Cool for 5 to 10 minutes. Garnish with chopped chives, slice, and serve warm.

01 -

It transforms store-bought puff pastry into something that looks like you spent hours on it
The creamy egg filling balances perfectly with crisp bacon and fresh vegetables
You can throw in whatever vegetables you have languishing in the crisper drawer

02 -

Press down the puffed areas of the pastry after pre-baking or your egg filling will pool unevenly
Let the tart rest before slicing or the custard will run everywhere

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