You can’t go wrong with a puff pastry tart and when you fill them with eggs, bacon and onions – it’s like a treat for breakfast. It took less than 30 minutes to get these in the oven from the moment I stepped into the kitchen. That included thawing the puff pastry and sauteeing the bacon and chopped onion. I added a bit of cheese, some parsley and some seasoning and bingo, brekky was ready.
After the Gunnas writing class last weekend, I was off to meet Charlie from Hotly Spiced and Tania from My Kitchen Stories for dinner. It was terrific seeing them both and I’ll share the restaurant and photos with you soon, I promise.
I had the best time laughing with Charlie and Tania. They are clever and funny and full of the best stories. The restaurant was a bit too loud and John’s steak was poorly cooked and so tough that he would have had trouble sawing it. He was a bit of a grump.
On Sunday morning I headed out early to meet Celia from Fig Jam and Lime Cordial, Lorraine from Not Quite Nigella and Nagi from Recipe Tin Eats for breakfast. I’ve wanted to meet Celia and Nagi for the longest time and I could have stayed all day with them all.
After a quick but wonderful visit, we headed back to Queensland. The dog was at home with a house sitter and he’d done unspeakable things on the carpet during the cyclone. Poor Charlie. John had serious carpet shampooing when he got home.
These puff pastry breakfast tarts are so easy to make that a child could do it with no trouble at all. Not only that, they look outstanding on the plate – as if you were a fancy cook.
- 1 sheet frozen puff pastry
- 4 eggs
- ½ onion chopped
- 2 slices bacon, chopped
- ¼ cup cheese, (cheddar, mixture, gruyere anything you like or no cheese)
- salt and pepper
- 1 tablespoon chopped parsley
- Preheat oven to 200C/400F
- Cut thawed pastry into 4 squares using a pizza cutter or knife but if you use a knife, don't drag it through the pastry, straight cut down so the pastry will puff up properly.
- Place each square in the bottom of a cupcake tin. I used 4 corner positions and left the corners sticking out of the cup. Cover with plastic wrap and place in the refrigerator until needed.
- Saute bacon until nearly crispy and set aside.
- Saute onion in the bacon fat until translucent.
- Take the pastry from the refrigerator and place a bit of bacon, onion and cheese on the bottom and crack an egg on top. Sprinkle with salt and pepper and into the oven for 20-25 minutes until the egg is cooked and the pastry is golden brown.
While puff pastry can be very crummy, you can take one of these outside and eat it with your fingers. I might have done that with one of them.