Ingredients
Scale
- 4 slices of original bacon, cut into 1 inch pieces
- 13 ounces puff pastry dough, thawed completely (not frozen)
- 4 eggs
- 1 tablespoon water
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon dijon mustard
- 1 cup cheddar cheese, grated from the block
- 1/4 cup green onion for serving, sliced thinly on a bias
Instructions
- Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium-low heat until crispy, then transfer to a paper towel-lined plate.
- In a bowl, mix one egg and water to create an egg wash using a fork or whisk.
- Cover a cookie sheet with parchment paper. Unroll the puff pastry and cut it into 8 rectangular pieces. Place them on the cookie sheet, creating a border with a knife, and fork prick the inner space. Brush the tops with egg wash and bake for 10 minutes.
- While the pastry is baking, whisk together the remaining 3 eggs, milk, dijon mustard, salt, and pepper in a measuring glass for easier pouring.
- After 10 minutes, remove the pastry from the oven and press the centers down with a fork, leaving the edges puffy.
- Pour the egg mixture carefully into each tart, fill just enough to avoid overflow, and sprinkle with half of the cheddar cheese. Return to the oven and bake for another 10 minutes.
- Remove the tarts from the oven, sprinkle with bacon pieces and the remaining cheese, then bake for an additional 5 minutes.
- Top with green onions and serve with dijonnaise sauce if desired. Enjoy!
Notes
Feel free to add additional vegetables like bell peppers or spinach for extra flavor.
These tarts can be customized with your favorite cheese or breakfast meats.
Serve immediately for the best texture, as puff pastry can become soggy over time.
Nutrition
- Serving Size: 1 tart
- Calories: 230
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.