From the Kitchen: Breakfast Tart

Happy Monday! How was your weekend? Mine was filled with rainy weather (which I love), pink martini’s, a little bit of work (fun stuff that I can’t wait to share), and this delicious breakfast tart. I had made this tart for dinner a few weeks ago and decided to adapt it for breakfast. Using store bought puff pastry dough makes this recipe very forgiving.

Breakfast Tart

What you need:

1 sheet puff pastry (thawed)

1/4 cup creme fraiche

3/4 cup gruyere

1/3 cup chopped spinach (fresh or frozen)

4 eggs

1/3 cup diced pancetta

1/4 teaspoon nutmeg

salt and pepper to taste

Directions

Preheat oven to 375.

Roll out thawed sheet of puff pastry  onto a parchment covered baking sheet. Fold 1/2 inch of pastry edges in toward center on all sides. Press firmly on pastry edges with fork to form rim. Chill crust.

Mix creme fraiche and nutmeg in a bowl and spread mixture over crust to folded edge. Sprinkle gruyere, spinach, and pancetta. Break eggs, one in each quadrant and season with salt and pepper. Bake  15 minutes checking after 10 minutes. When done, the egg whites should be completely set and the yolks beginning to thicken but not hard, pastry dough should be puffy and slightly golden. Makes 4 servings. Enjoy!