Bacon and Egg Tart
Servings and Ingredients
|1 frozen puff pastry sheet, thawed|
|3 tsp. Hy-Vee grated Parmesan cheese, divided|
|2 slices Hy-Vee double-smoked bacon|
|4 oz. Hy-Vee onion and chive cream cheese|
|1 tbsp. Hy-Vee skim milk|
|½ c. Hy-Vee shredded cheddar cheese|
|2 tbsp. sliced green onions|
|4 Hy-Vee large eggs|
|Snipped fresh chives, optional|
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Unfold puff pastry; place on lined baking sheet. Trim 1-inch strips from each edge of pastry; set aside. Roll remaining pastry sheet into an 8-by-8-inch square. Brush a 1-inch band around pastry lightly with water. Place the strips around the pastry edges, trimming as needed without overlapping. Inside the strips, sprinkle pastry with 1 teaspoon Parmesan cheese. Prick the cheese-covered area all over with a fork. Bake for 15 minutes or until light golden. Cool slightly on a wire rack.
- Meanwhile, place bacon slices on a microwave-safe rack or a plate lined with paper towels. Cover with a paper towel. Microwave on HIGH for 2 to 3 minutes or until crisp. Break into small pieces; set aside.
- In a small bowl, stir together cream cheese, milk, cheddar cheese and green onions until smooth. Spread cream cheese mixture over slightly cooled baked pastry, staying within borders. Using the back of a spoon, make four indentations in cheese mixture for eggs. One at a time, break the eggs into a small bowl or ramekin and slip them into the indentations, being careful not to break the yolks. Top with bacon pieces. Bake for 20 minutes or until whites are set and yolks are cooked but soft. To serve, sprinkle with remaining Parmesan cheese and chives, if desired. Cut into 4 squares.
290 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 230mg
- Sodium: 450mg
- Total Carbohydrates: 6g
- Protein: 15g
Vitamin A 15%
Vitamin C 2%
Hy-Vee Seasons Spring 2012.