Savory filling on a flaky crust with the perfect ooey gooey cheesiness topped with fresh rosemary… This tart is a hit!
I love any excuse to make brunch and tarts are a great dish to bring to the table. I also like to make this for weekend guests or on holidays when I will have friends and family over. This tart is quite easy as we are using frozen puff pastry so that takes out a lot of time. The fun part is you can really play around with the ingredients. Sometimes I add spinach, different types of cheese and even potatoes.
Now for this recipe you will be needing the bacon to be cooked before hand. I just pop it in the oven on a baking sheet and a rack for 20 minutes at 400 degrees. While that is cooking you can prep the rest of the ingredients. One important thing to remember is you will want the puff pastry to be at room temperature so you can roll it out on a floured surface and fit it into a tart or pie pan.
Brush with a good heaping of melted butter and get the ingredients ready to fill.
We will be using half a wheel of brie cheese and Swiss. Bacon as promised and a egg/cream mixture with a hint of nutmeg! I like to use the leftover pastry pieces to cut out seasonal shapes and top. This instance I cut out leaves to place on top.
Bake for 45 minutes and the VIOLA!
Ok lets get started!
Bacon and Brie cheese Tart
Ingredients
- 1 frozen puff pastry sheet thawed
- 1 tbsp flour for rolling the pastry
- 1 tbsp melted butter
- 1/2 wheel brie cheese, rind removed
- 1/2 cup swiss cheese, shredded
- 1/2 package bacon, cooked
- 4 eggs
- 3/4 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp rosemary, minced optional for topping, but i recommend it
Instructions
- Preheat the oven to 350° Place a tart pan or pie dish on a baking sheet.
- Flour a large surface and carefully lay out the pastry dough. Run the rolling pin over the dough carefully applying pressure to flatten it out to fit the baking dish. If you happen to tear the dough, put a bit of water over the tear and pinch together. Place in the dish and trim the excess edges.
- Save the scraps if you would like to use as I mentioned for cut outs on the top.
- Brush the dough with the melted butter.
- Now in a large mixing bowl combine the eggs, cream, salt and pepper.
- Evenly spread the brie cheese on the bottom of the tart. Then add the bacon.
- Now pour the egg mixture over. Sprinkle with the Swiss cheese. If you are adding leftover pastry pieces you can do that last.
- Now bake for 45 minutes or until golden brown. Top with chopped rosemary and a sprig for decor.
- ENJOY!
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