Tomato Pancetta Egg Tart
"The" perfect breakfast for entertaining ever! Believe me! It's so easy, simple and delicious. If you are hosting a brunch, you may actually wanna spend time with you friends and family but still serving them a fancy meal. That means there's no need to be attached to the kitchen if you find the perfect recipe, and this is it!
Don't freak out! this recipe doesn't involve any pastry making. You'll find puff pastry in almost any grocery store or even better, ask your favorite local bakery for it.
For this deliciousness you'll need:
250 grs of puff pastry
1 cup cherry tomatoes, halved
4 Pancetta slices (or bacon)
1 Tbsp Olive Oil
1 tbsp chopped thyme (fresh or dried)
4 Tbsp grated gruyere cheese
3 eggs (1 for egg wash)
Cut puff pastry into 2 squares by removing pastry excess with a knife. Then score a border around the edges (about 1 cm) to make the pastry puff up while baking. Don't press too hard or you'll break through the pastry. Place into a baking sheet lined with parchment paper and freeze for15 minutes.
Meanwhile mix in a bowl the tomatoes with olive oil, thyme and salt to taste.
Once the pastry is out of the freezer use a brush and paint the edges with a light, even coat of egg wash to get a nice golden shinny color after baking it.
Top with cheese, tomatoes and pancetta each.
Bake for 15 minutes at 400° or until tarts are lightly golden.
Carefully crack one egg onto each tart and return to the oven for 10 more minutes or until whites are just set and yolks are still runny, that's the way I like my eggs!
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