Pepperoni and Egg Breakfast Tart

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

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A savoury bake that is perfect for brunch or as a light lunch. It is quick, easy and delicious. If you have a pack of frozen puff pasty in the freezer, thaw it overnight in the refrigerator, and by breakfast or lunch time the next day, you will be able to serve this savoury tart in less than half an hour.

The actual recipe is named Bacon-And-Egg Breakfast Tarts, but I do not have any bacon. However, I do have a pack of pepperoni which I wanted to use up. The pepperoni makes a delicious substitute. Or even slices of ham will be good too.

I've made this tart before with bacon, when I first purchased this book. And we really enjoyed it at that time. Definite worth a repeat! I've used a 4 inch square of puff pastry sheet bought from the supermarket, makes it so much easier, as there's really no need to measure and cut to size. Perfect size for individual serving.

The puff pastry is scored on all sides to make a border, then spread in the centre of the pastry to the cut lines,  with a mixture of cheddar cheese and sour cream. Bacon or pepperoni slices are pan-fried just until barely crisped. Place a few pieces on the cheese mixture and bake the tart in a preheated oven until the pastry is puffed, crispy and golden, takes about 15-18 minutes. Meanwhile fry the eggs to your liking.

When the pastry is ready, place a fried egg on top of each one, sprinkle some black pepper and chopped chives over, and serve immediately. With a cup of warm tea, would be very nice.

I drizzled some hot sauce over my eggs. Yums! Enjoy!

In the author's own words "Make these for a special brunch, especially if you want to impress your friends or in-laws."  

Pepperoni-And-Egg Breakfast Tarts
(adapted from Home Baked Comforts, by Kim Laidlaw)
makes 6 tarts
1 sheet purchased frozen puff pastry, about 10 x 14 inches (25x35cm), thawed
3/4 cup (3oz/90gm) shredded white Cheddar or Gruyere cheese
1/3 cup (2-1/2 oz/75gm) creme fraiche or sour cream
12 thick slices applewood-smoked bacon
1 tbsp olive oil
6 large eggs
Kosher salt and freshly ground pepper
1 tbsp roughly chopped fresh chives

Position a rack in the middle of the oven and preheat to 400F (200C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pastry into a rectangle about 12x15 inches (30x38cm). Trim the edges (I like to use a pizza wheel and a ruler to cut puff pastry). Cut the rectangle into 6 equal rectangles, each about 5x6 inches (13x15cm). Using a small, sharp knife, cut a line around each rectangle about 1/2 inch (12mm) from the edge. Do not cut all the way through; you just want to create a ridge when the pastry is baked. Using a fork, prick the pastry inside the line all over. Lay the rectangle on the prepared baking sheet. Refrigerate while you prepare the toppings.

In a small bowl, stir together the shredded cheese and creme fraiche. In a large frying pan (it's best to choose a nonstick pan with a lid, so you only have to clean one pan), fry the bacon over medium-low heat until just barely crisped, about 5 minutes. Drain on paper towels. Discard the fat in the pan.

Dollop a spoonful of the cheese mixture in the center of each pastry rectangle and spread it out to the cut line. Roughly chop the bacon and sprinkle it over the cheese mixture. Bake until the pastry is puffed, crisp and golden, about 15 minutes.

While the pastry is baking, fry the eggs. In the large frying pan, warm the olive oil over medium-low heat. Crack the eggs into the pan. Sprinkle with salt and a few grinds of pepper. Cover the pan (this is a handy trick for making beautiful over-easy eggs) and cook until the whites are cooked through and the yolks are still a bit runny.

Place the tarts on warmed plates and top each with a fried egg. Sprinkle with chives and serve.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray