Breakfast Tart with Caramelized Onions, Bacon, Sweet Potatoes and Eggs {recipe}

breakfast tart
Weekends are a strange paradox for us…

We get up at the crack of dawn to hit the farmers’ market before the thundering hordes, and yet we like to sleep in as late as the kids and sunshine will let us. We spend four-and-a-half-hours at the salon to get “did” on a Saturday afternoon, and yet we pull our hair back on Friday night and don’t wash it until Sunday night. We get decked out in head-to-toe designer ensembles for Saturday night “date night,” and yet we slip into a faded t-shirt and tattered yoga pants and wear that for three days straight.

We like things special and fancy and luxurious.

But we also like it casual and effortless and casual.

Which is why this Breakfast Tart is the perfect centerpiece for an easy weekend meal.
Breakfast Tart on the table
At first, it looks impressive, but the truth is, there is nothing particularly special about unfolding some puff pastry, scattering it with caramelized onions, cooked bacon, and sweet potatoes, cracking a couple of fresh eggs on it, and throwing it into the oven. And though you may set the weekend brunch table with pretty plates and fancy flatware, you will end up just pulling slices from the pan, and even eating, with your hands. Even runny eggs? Yes, even that, picking up a piece of the flaky crust to wipe up the sunny yolks from the plate.

This tart makes breakfast/brunch what it should be. Easy to prepare, long to linger and enjoy, and effortless to clean up. We even cook the bacon in the oven on a foil- or parchment-lined baking sheet, a technique that has changed our bacon-cooking lives forever.

Breakfast Tart, top down
Now, before we get to making this Breakfast Tart, a quick reminder that TasteSpotting is in the thick of hosting Thermador’s Ultimate Holiday Recipe Contest! You could WIN a PROFESSIONAL SERIES DOUBLE WALL OVEN valued at $6,600! Do you know how many Breakfast Tarts you could bake at once in a 30-inch double oven?!

(Only one! Because you’d be baking a whole bunch of other things at the same time…)

Grab your ultimate Holiday Recipe and go enter the contest by Monday, November 12, 2012!

One more glamour shot of this Breakfast Tart and then the recipe, which you can do all in one morning, but also works if you have such things like already cooked bacon, caramelized onions, and roasted/boiled sweet potatoes leftover from whatever glorious things you might have been cooking the day before.
Breakfast Tart, close up

Breakfast Tart with Caramelized Onions, Bacon, Sweet Potatoes, and Eggs {recipe}

inspired first by the Egg, Bacon, Yukon Gold Potato and Bermuda Onion Pizza at Pizzeria Mozza, then by this.

As mush as we encourage everyone to make things as “from scratch” as possible, we are not stupid enough to try to roll out our own puff pastry every time we want to bake with it. Frozen puff pastry is perfect here, and because it takes about 45 minutes to thaw on the countertop (assuming you didn’t already thaw it overnight in the refrigerator, you well-prepared weekender, you), you can caramelize the onions on the stove top and roast the bacon in the oven in the meantime. It’s all so perfectly timed, it’s almost too easy.

serves 2 to 4

INGREDIENTS

1 sheet puff pastry dough (store-bought frozen, or if you have it in you to make it yourself, here, and “blitz” version here)
1 cup caramelized onions (from 1 very large onion, how to caramelize onions [here])
4 to 6 ¼-inch thick slices of sweet potato, dropped into boiling water to 5 minutes
4 to 6 slices cooked bacon (how to cook bacon in the oven [here])
¼ cup grated cheese, you favorite kind (we like gruyère, but didn’t have any on hand, so used mozzarella)
2 to 4 eggs (depending on how many eggs each person wants to eat)
salt and pepper
1 egg yolk, lightly beaten, to brush on edges of pastry
chopped fresh parsley (or other herbs) for garnish

DIRECTIONS

Preheat oven to 425°F.

If you are using frozen puff pastry, thaw it according to the package’s directions. (Note: It might take up to 45 minutes for frozen puff pastry to thaw at room temperature, so build that into your prep time! You can caramelize onions and cook bacon while the puff pastry is cooking, by the way.)

Line a baking sheet with parchment. Place puff pastry dough in center of sheet. Fold the edges of the puff pastry inward over itself and press down gently to create a ½-inch border all the way around the pastry rectangle. Brush edges with a little bit of lightly beaten egg.

Lightly prick the puff pastry (not the edges) with a fork in about five places. Bake the puff pastry for about 10 minutes, then remove from the oven. (Watch the puff pastry and don’t allow it to get too brown. If it does, just remove it from the oven sooner.)

Spread caramelized onions over baked puff pastry. Arrange cooked bacon strips and sweet potato slices. Sprinkle with grated cheese. Hit with salt and pepper to your taste.

Crack each egg into a small bowl. Once you make sure there are no shells and the egg is good, spoon the egg onto the tart. Repeat with the rest of the eggs.

Bake tart until puff pastry is golden brown and flaky and egg whites are opaque, about 10 minutes. Leave the tart in the oven until the egg yolks are cooked to your preferred “doneness.”

Cut and serve immediately with other good breakfast/brunch stuff. Like fruit. Or whatever.

Oven-Cooked Bacon

Oven cooked bacon

Breakfast Tart, Assembled

Breakfast Tart, uncooked

Fresh Cracked Egg on Breakfast Tart

Breakfast Tart, uncooked

by Sarah J. Gim on October 30, 2012 · 4 comments

{ 4 comments }

Valerie October 30, 2012 at 8:12 am

I’d want this for breakfast, lunch, and dinner! No utensils required. :D

Brooks October 30, 2012 at 12:31 pm

Sarah, This breakfast tart looks scrumptious! I particularly like the ease of preparation. After all, weekend mornings should be…easy. Thank you for sharing the recipe.

Bree November 1, 2012 at 10:38 am

This looks devine!

Jessie November 5, 2012 at 12:06 pm

Looks AMAZING!!! Pinning now to make this weekend!

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