I've decided to post some of our favorite recipes 1) since that's what we do alot...cook and eat and 2) to help my dear sister-in-law out while she's in her food rut :)
Last night's dinner (and today's lunch) was adapted from a recipe we found in a Williams-Sonoma Catalog...very tasty!
"Inspired by the hearty cuisine of Europe's alpine regions, our savory breakfast tart features nutty Gruyère cheese and smoky bacon. This combination is sure to satify appetites invigorated by cold winter weather."
Ingredients:
1 sheet puff pastry dough (in the freezer section near the cool whip)
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche (I use cream cheese...creme fraiche is so hard to find)
2 oz. shredded Gruyère cheese (I use goat cheese...it's cheaper)
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp (4 slices cut in 1/2 work just fine)
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths (I skip this and use dried oregano as a garnish)
Directions:
Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. (I just open up the package and go from there...no need to roll out to a 10x8 sheet.) Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.
