Family Breakfast Tart (Printable Version)

Flaky puff pastry topped with savory egg custard, bacon, spinach and tomatoes—perfect for weekend brunch.

# What You Need:

→ Crust

01 - 1 sheet (approximately 17.3 oz) puff pastry, thawed

→ 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 oz baby spinach, chopped
08 - 4 slices bacon, cooked and chopped
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

→ Garnish

14 - Fresh chives, chopped

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry onto the prepared sheet, folding the edges inward to create a 1-inch border. Prick the base thoroughly with a fork.
03 - Bake the pastry for 10 minutes until lightly golden. Remove from the oven and gently press down any puffed areas to create an even base.
04 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until completely smooth and well combined.
05 - Distribute cooked bacon, spinach, tomatoes, and spring onions evenly across the pre-baked pastry base. Sprinkle cheddar cheese uniformly over the vegetables.
06 - Pour the egg mixture gently over the fillings, ensuring even distribution. Return to the oven and bake for 25 minutes until the center is just set and the top is golden brown.
07 - Allow the tart to cool for 5–10 minutes before slicing. Garnish with chopped fresh chives and serve warm.

# Helpful Tips:

01 -
  • It looks impressive but comes together in under an hour with minimal effort
  • The combination of creamy custard and flaky pastry is the kind of comfort food that makes people linger at the table longer than usual
  • You can customize the fillings based on what's in your fridge, making it perfect for using up leftover vegetables or cheeses
02 -
  • The custard will continue cooking slightly as it rests, so remove it from the oven when the center still has a tiny bit of wobble
  • If your pastry edges get too dark before the center is done, tent the edges loosely with foil for the last 10 minutes
  • This tart is best served the day it's made, but leftovers reheat surprisingly well in a 160°C (325°F) oven for about 10 minutes
03 -
  • Use a box grater to shred your own cheese instead of buying pre shredded—it melts so much better into the custard
  • If your puff pastry cracks when you're folding the edges, just press it back together with your fingers, it'll bake up perfectly fine

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