RECIPE: Ross Sveback's breakfast tart

I think breakfast should always be special, it starts the day out right. YET that doesn't always mean that it needs to be laborious. Sometimes throwing a few ingredients together can create an amazing meal, which is exactly what you will find here with this simple and delicious breakfast tart. What I love about this is that there really is not much fuss, aside from having to cook the bacon – which can be done ahead of time.

1/2 package Pepperidge Farms Frozen Puff Pastry

1 egg mixed with 1 tbsp. milk or cream for egg wash

1-7 oz tub ricotta cheese

1 cup shredded Italian blend cheese, or desired cheese

1/4 cup green onions or chives, chopped

1/2 tsp. salt

1/4 tsp. pepper

4 strips of bacon, cooked – I prefer the thick cut

4 eggs

cherry tomatoes (if desired)

1/2 cup grated Parmesan cheese

Preheat the oven to 425 degrees. Lay unrolled puff pastry onto a silpat-lined baking sheet and using a knife, score a 1-inch border around the edge. Using a pastry brush, brush the entire top with egg wash and place in freezer to chill for ten minutes. Meanwhile, in a medium bowl, combine Ricotta, Italian blend, green onions, salt/pepper and rest of egg wash (no waste here), mixing to combine.

Remove puff pastry from freezer and spread mixture in the middle evenly coming close to your 1-inch border, but not right up to it – do not put over edge. Place in oven for 15 minutes to bake.

Remove from oven and lay bacon over cheese mixture, lightly pressing into mixture. Then carefully crack four eggs over bacon making sure whites do not run over edge (newer eggs will have thicker whites), pressing a few cherry tomatoes in for a pop of color and burst of flavor! Sprinkle with Parmesan cheese to taste – place back in the oven for ten more minutes.

Remove from oven, let sit five minutes, cut and serve.


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