Breakfast Tart

Today’s entry is unique, because inspired by Sony. We were asked to test a digital camera Cyber-shot, which is small, handy, and the results are more than satisfactory. You can judge it for yourself.

This breakfast proposition is perfect for a weekend. Preparation takes about 35 minutes, but thanks to a pre-made pastry that you can buy in a store, you’ll save plenty of time. The only thing left will be to take care of a topping. 

You will need (for 2):

• 1 sheet puff pastry dough
• 4 strips of bacon
• 3 asparagus spears fraiche
• 1 tsp olive oil
• ¼ cup creme
• 1 tsp fresh thyme, finely chopped
• 2 tbsp gruyere cheese, grated
• 2 eggs
• salt and pepper to taste
• egg wash

Preheat an oven to 200°C.

Cut the pastry into approximately 15 cm by 24 cm rectangle and place on a baking paper. With a knife score a border around the rectangle approximately 1.5 cm from the edge. Using a fork, prick the center of the dough and brush the border with the egg wash. Refrigerate for at least 15 minutes.

On a baking tray place a baking paper and strips of bacon on one half and the asparagus on the other. Sprinkle asparagus with olive oil, salt and pepper. Put it into the oven and bake for about 10 minutes.

When you remove the asparagus and bacon from the oven, place the dough on a baking paper instead and bake for about 8 minutes. If the dough fills up with air and starts to bulge, pierce it with a fork.

In a small bowl, mix the cream with the thyme. Add salt and pepper to taste.

When you remove the dough from the oven, spread the creme fraiche mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with cheese and then place the bacon on it. Crack the eggs onto the tart, spacing them around 5 cm apart and then place the roasted asparagus spears. Bake until the egg whites are set and the yolks are still soft, about 10 minutes.

Enjoy, Marta

Source: The jewels of ny