Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Breakfast Tart

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Breakfast Tart Empty Breakfast Tart

    Post by Lobo Sat 27 Feb 2016, 8:52 pm

    Breakfast Tart Img3l
    Breakfast Tart
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    Prep Time: 15 minutes
    Cook Time: 21 minutes
    Servings: 4
    Inspired by the hearty cuisine of Europe's alpine regions, our savory breakfast tart features nutty Gruyère cheese and smoky bacon. This combination is sure to satify appetites invigorated by cold winter weather.






    • 7K+

    Ingredients:


    • 1 sheet puff pastry dough
    • 1 egg, lightly beaten with 1 tsp. water
    • 3 oz. crème fraîche
    • 2 oz. shredded Gruyère cheese
    • Salt and freshly ground pepper, to taste
    • 8 bacon slices, cooked until crisp
    • 3 eggs
    • 10 fresh chives, cut on the bias into 1/2-inch lengths

    Breakfast Tart Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Alain Jaume Haut de Brun, Côtes du Rhône from our Wine Club.

    Directions:

    Thaw the puff pastry dough according to the package instructions.

    Preheat an oven to 425°F. Lightly grease a baking sheet.

    On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.

    In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

    Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

    Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.

    Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.

    Williams-Sonoma Kitchen
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