Bacon, Tomato, Egg and Goat Cheese Tarts

The inspiration for these savory little tarts came from an impromptu trip to New York City. During brunch at a small cafe, I tried something similar that immediately caught my attention. Feeling inspired, I began experimenting in my kitchen once I got home, which led to these rich and creamy Bacon, Tomato, Egg and Goat Cheese Tarts.

Prepare the Mixture 

Using a 7-5/8″ Petite Chef, chop the thyme, basil and tarragon.

Next, in a medium bowl, mix the goat cheese, cream cheese, thyme, basil, tarragon and black pepper until creamy. You will want to make sure the cheeses are at room temperature, making it easier to mix and spread. 

Prepare the Pastry

Unroll the thawed pastry puff on a floured surface and, using a Pizza Cutter, divide the pastry into four equal squares.

Next, using a Spatula Spreader, spread about one tablespoon of the cheese and herb mixture evenly onto each pastry. Leave some room around the edges.

Roll the edges under on each pastry and pinch the corners. This will help create a little basket that will prevent the egg from spilling over the edges once it’s added.

Create an egg wash by beating one egg with a Mix-Stir and then brush it along the edges of each pastry. Transfer the tarts to a prepared baking sheet and bake in a 400 F oven for 10 minutes.

While the pastries are in the oven, you can begin preparing the toppings. I like to say that everything is better with bacon and it doesn’t hurt to have a few extra slices on the side to munch on. Following the directions on the packaging, cook the bacon and set aside.

Using a Santoku-Style Cheese Knife, halve four grape or cherry tomatoes.

Once the pastries are done, take them out of the oven and top each with one slice of bacon, one uncooked egg and two slices of the cherry tomatoes. It’s up to you how you want to arrange these ingredients, but I like to cut the bacon in half and slightly overlap the pieces in the middle and then crack the egg right on top of the bacon. If the egg starts to overflow from the pasty, that’s not an issue – you can use the tomatoes as a barrier to keep it contained.

Top each pastry with a little salt and pepper and bake for an additional 13 to 14 minutes or until the egg is cooked.

Add a pop of color by garnishing with some parsley and serve.

Not only are these Bacon, Tomato, Egg and Goat Cheese Tarts aesthetically pleasing, but all the flavors – from the salty bacon to the tangy goat cheese – really work well together. You will definitely want more than one!