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Weekend breakfast is an important meal in our house and this tart combines some of our favorite morning ingredients. Sitting on a buttery, flaky crust of puff pastry this tart has a layer of shallots, mushroom, fontina, and creamy goat cheese that is topped with crispy bacon and eggs. This puff pastry breakfast tart is a simple yet elegant breakfast that only looks difficult to put together, so consider making this the centerpiece of your next weekend brunch.
Key Ingredients and Substitutions
This delicious tart uses all the usual breakfast ingredients but can be easily customized to your tastes. Try adding tomatoes, breakfast sausage, or even asparagus – really any vegetable or protein you enjoy.
The complete ingredient list and measurements are listed in the printable recipe below.
- Puff Pastry: Making traditional ‘full puff’ pastry is a labor of love. We love our cheater’s version of puff pastry (rough puff) and it tastes better than store-bought. We usually make a full recipe, divide it up into equal sections, and then freeze it. If you don’t want to make your own, there are plenty of store-bought versions that you can find in the freezer section of your grocery store. For this recipe, you will need one sheet of puff pastry weighing about 8-9 ounces.
- Mushrooms: There is no need for fancy mushrooms for this tart. We used Cremini (or Baby Bellas) for this recipe, but any mushroom would work including the white buttons found at any supermarket. If you really want to raise the bar for this dish, try some Shiitake, Oyster, or Chanterelles – all of them are umami bombs.
- Bacon: It wouldn’t be breakfast without bacon. If bacon is not your thing you can substitute Canadian bacon (or ham), cooked crumbled breakfast sausage, or prosciutto. Or leave it off and make this a vegetarian breakfast tart.
- Cheese: There are two different types of cheese for this tart: goat cheese helps create the creaminess in the mushroom layer but doesn’t melt like other types of cheese. The Fontina adds a buttery, nutty flavor and adds that cheesy melt.
How to Make Puff Pastry Breakfast Tart with Bacon and Eggs
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Keeping the puff pastry cold is the key to getting those amazing puffed edges so don’t skip it.
1. Cook the Bacon and Mushrooms: In a 10-inch skillet over medium heat, cook the chopped bacon until it is mostly cooked but not crisp. Place the cooked bacon on paper towels to drain excess grease. Remove all but approximately 1 tablespoon of bacon grease from the skillet, lowering the heat to medium-low. Add the mushroom and shallots, cooking them until tender for about 5-7 minutes stirring often. Once tender, remove from the heat and stir in the cheese, salt, and pepper then set aside.
2 Prepare the Puff Pastry: Preheat the oven to 425°F. On a lightly floured surface roll puff pastry into a 10 by 9-inch rectangle. Transfer to a parchment-lined cookie or baking sheet. Create a border around the edge of the puff pastry by scoring it with a knife about an inch from the edges, being careful not to cut all the way through the pastry. Dock the pastry by poking holes into the center of the dough with a fork. Beat 1 egg and water and brush it over the pastry edges, then put it back in the refrigerator for 10 minutes. Note: if using store-bought puff pastry, unfold it before rolling it out.
3. Make the Tart: Spread the mushroom, shallot, and cheese mixture over the center of the pastry to within 1 inch of the edge. Top with bacon and bake for 10-12 minutes or until the pastry has puffed and is golden brown. Remove from the oven and carefully crack the eggs over the tart leaving some space between each egg. Bake until the egg whites are set, about 4-6 minutes (less time for runny yolks and longer for firm). Remove from the oven and sprinkle with parsley then cut into six slices. Serve immediately.
Make-Ahead and Storage
Make-Ahead: The puff pastry can be made up to 3 days in advance. Keep it tightly wrapped in plastic in the refrigerator. You can prepare the whole tart (minus the eggs) up to a day in advance. Store it in the refrigerator covered in plastic wrap.
How to Store: Nothing beats a fresh puff pastry breakfast tart. But you can store leftovers in the refrigerator for up to 3 days in an air-tight container.
How to Reheat: Leftovers can be reheated at 350°F for 10 minutes. Note: egg yolks will be cooked through so no more runny yolks.
Recipe Tips and Notes
- Defrost frozen puff pastry. You want the pastry cold but workable so defrost it in the refrigerator overnight.
- Keep the pastry cold. If the butter gets too warm then you risk not getting those beautiful flaky layers. When in doubt place it back in the refrigerator for 5-10 minutes before proceeding.
- Don’t skip the docking. Docking allows steam to escape and prevents the bottom of the tart from puffing up.
Frequently Asked Questions
Nope! Partially cooking or blind-baking puff pastry before adding fillings helps seal the surface and avoids the dreaded soggy bottom. For this recipe, it is not necessary because we have sauteed the shallots and mushrooms which releases some of the moisture. Also, the cheese layer also helps to protect the bottom from getting soggy.
For individual tarts, cut rolled-out puff pastry into four equal pieces. Score and dock each individual tart before layering it with the mushroom filling and bacon. Bake as instructed adding a single egg to each tart.
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Puff Pastry Breakfast Tart with Bacon and Eggs
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 4 strips bacon, chopped into ½ inch pieces
- 1 tablespoon olive oil
- 2 tablespoons shallots, chopped
- 1 cup fresh mushrooms, sliced
- ¼ cup Fontina, Gruyere or Swiss cheese, shredded
- 3 tablespoons goat cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8-9 ounces puff pastry, or 1 sheet frozen puff pastry
- 4 large eggs
- 1 teaspoon water
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 425°F.
- In a 10-inch skillet over medium heat, cook chopped bacon until it is mostly cooked but not crisp. Place the cooked bacon on paper towels to drain excess grease. Remove all but approximately 1 tablespoon of bacon grease from the skillet and lower the heat to medium-low.
- Add the mushroom and shallots to the skillet and cook and stir until tender (about 5-7 minutes.)
- Remove from heat and stir in cheeses, salt, and pepper. Set aside.
- On a lightly floured surface roll puff pastry into a 10 by 9-inch rectangle. Transfer to a parchment-lined cooking or baking sheet. Note: if using store-bought puff pastry unfold it before rolling it out.
- Create a border by scoring the puff pastry with a knife an inch from the edges, being careful to not cut all the way through it. Dock the pastry by poking holes with a fork in the center area.
- Beat 1 egg and water; brush over pastry edges. Refrigerate the pastry for 10 minutes.
- Spread mushroom, shallot, and cheese mixture over the center of the pastry to within 1 inch of the edge. Top with bacon and bake for 10-12 minutes or until the pastry has puffed and is golden brown.
- Remove from the oven and carefully crack the eggs over the tart leaving space between each egg. Bake until the eggs whites are set, about 4-6 minutes.
- Remove from oven and sprinkle with parsley. Cut into four slices and serve immediately.