Family Breakfast Tart (Print View)

Hearty pastry tart with egg custard, bacon, cheddar, and vegetables—perfect for weekend brunch.

# What You'll Need:

→ Crust

01 - 1 sheet puff pastry, thawed (approximately 9 ounces)

→ Filling

02 - 6 large eggs
03 - ½ cup whole milk
04 - ½ cup heavy cream
05 - 1 cup shredded cheddar cheese
06 - ½ cup cherry tomatoes, halved
07 - 2 ounces baby spinach, chopped
08 - 4 slices bacon, cooked and chopped (or sautéed mushrooms for vegetarian)
09 - 2 spring onions, thinly sliced
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon smoked paprika (optional)

→ Garnish

14 - Fresh chives, chopped

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry onto prepared baking sheet. Fold edges inward to create a 1-inch border. Prick base with fork.
03 - Bake pastry for 10 minutes until lightly golden. Remove from oven and press down any puffed areas.
04 - Whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until completely smooth.
05 - Distribute cooked bacon (or mushrooms), spinach, tomatoes, and spring onions evenly over pastry base. Sprinkle cheddar cheese on top.
06 - Pour egg mixture gently over fillings, spreading evenly. Return to oven and bake for 25 minutes until center is set and top is golden brown.
07 - Cool for 5-10 minutes. Garnish with chopped chives, slice into portions, and serve warm.

# Insider Tips:

01 -
  • The puff pastry creates these impossibly flaky edges that everyone fights over
  • You can prep most components the night before for a practically effortless morning
  • It looks like something from a bakery but comes together with ingredients you probably have
02 -
  • That initial 10-minute bake for the pastry alone is non-negotiable—skip it and you will end up with a soggy bottom that haunts your breakfast dreams
  • Letting the tart rest before slicing seems impossible when everyone is hovering, but cutting too early makes the custard run everywhere
03 -
  • If the edges start browning too quickly, tent them loosely with foil for the last 10 minutes
  • Room temperature ingredients blend more smoothly, so take everything out about 20 minutes before you start

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