Family Breakfast Tart (Printable)

Flaky pastry crust filled with creamy eggs, bacon, cheddar, and fresh veggies—ready in 55 minutes.

# What You’ll Need:

→ Crust

01 - 1 sheet (approximately 9 ounces) 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 ounces 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 Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry onto the prepared baking sheet. Fold the edges inward to create a 1-inch border around the perimeter. Prick the base thoroughly with a fork to prevent excessive puffing.
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 the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and smoked paprika until completely smooth and well combined.
05 - Distribute the cooked bacon, chopped spinach, halved cherry tomatoes, and sliced spring onions evenly across the pastry base. Sprinkle the shredded cheddar cheese 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 to 10 minutes before slicing. Garnish with freshly chopped chives and serve warm.

# Expert Tips:

01 -
  • The puff pastry creates this impossibly flaky crust that people think took hours to master
  • You can prep everything the night before and just bake it when guests arrive
  • It transforms ordinary breakfast ingredients into something that feels like a celebration
02 -
  • Do not skip the pre-baking step or you will end up with a soggy, undercooked bottom crust
  • Let the tart cool for at least 5 minutes before slicing or the custard will run everywhere
  • The center should still jiggle slightly when you remove it from the oven—it will finish cooking as it rests
03 -
  • Use a box grater to shred your own cheese instead of buying pre-shredded—it melts much better
  • Pat your tomatoes and spinach dry with paper towels before adding them to prevent excess moisture
  • Brush the pastry edges with beaten egg before baking for an extra golden, glossy finish

Go Back