Sunny-Side-Up Herbed Tart
Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California
Ingredients
- 4 slices pancetta or 4 bacon strips
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 2 tablespoons chopped shallot
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1 teaspoon sherry, optional
- 1/4 cup shredded Gruyere or Swiss cheese
- 1/4 cup shredded cheddar cheese
- 3 tablespoons sour cream
- 1/8 teaspoon salt
- Dash pepper
- tart:
- 1 sheet frozen puff pastry, thawed
- 5 large eggs, divided use
- 1 teaspoon water
- 1 tablespoon minced chives
- Dash each salt and pepper
Directions
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1Preheat oven to 425°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer.
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2Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside.
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3On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork.
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4Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake until pastry is golden brown, 10-12 minutes.
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5Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into 4 pieces. Serve warm.
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