Save to Pinterest This satisfying morning tart combines buttery puff pastry with a rich, creamy egg custard filling. The base is layered with crisp bacon, fresh spinach, sweet cherry tomatoes, and sharp cheddar cheese, all baked until golden and set. The flaky crust provides the perfect vessel for the savory filling, while the combination of vegetables adds brightness and texture. Ready in under an hour, this tart is ideal for weekend brunching or feeding a crowd during lazy morning gatherings.
The morning I discovered this breakfast tart was entirely by accident. I had puff pastry left from a dinner party and a fridge full of breakfast ingredients, so I threw them together with zero expectations. My family stood around the counter, eating slices straight from the baking sheet, and now it is requested every single weekend.
Last Christmas morning, my sister-in-law walked in while this was baking and immediately asked for the recipe. The smell of bacon and buttery pastry fills the whole house in the most inviting way possible.
Ingredients
- Puff pastry sheet: Thawed completely but still cold to the touch keeps it from shrinking too much in the oven
- Large eggs: Room temperature eggs whisk into a smoother, silkier custard
- Whole milk and heavy cream: The half-and-half ratio creates richness without being overly heavy
- Shredded cheddar cheese: Sharp cheddar adds a nice contrast to the creamy filling
- Cherry tomatoes: They burst slightly during baking and add bright, juicy pockets
- Baby spinach: Chopped small so it wilts into the filling rather than feeling like a salad
- Cooked bacon: Cook until crispy so it stays crunchy even after baking
- Spring onions: Milder than red onions and add a pretty green pop
- Dijon mustard: Just a teaspoon adds a subtle depth that makes people ask what your secret is
- Salt, black pepper, smoked paprika: The smoked paprika is optional but adds a lovely bacon-like depth
- Fresh chives: The finishing touch that makes it look like you put in way more effort
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks.
- Pre-bake the pastry base:
- Roll out the puff pastry, fold the edges in to make a 1-inch border, prick the base all over with a fork, then bake for 10 minutes until lightly golden.
- Press down any bubbles:
- Remove from the oven and gently press down the center if it puffed up too much.
- Whisk the custard:
- In a large bowl, beat together the eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until completely smooth.
- Layer the fillings:
- Scatter the cooked bacon, spinach, tomatoes, and spring onions over the pastry, then sprinkle with the cheddar cheese.
- Add the egg mixture:
- Pour the custard slowly and evenly over everything.
- Bake until set:
- Return to the oven for 25 minutes until the center is just set and the top is golden brown.
- Rest before slicing:
- Let the tart cool for 5 to 10 minutes so the custard sets up properly.
- Finish and serve:
- Sprinkle with fresh chives, slice into squares, and serve while still warm.
Save to Pinterest This tart has become my go-to whenever we have friends stay over because it feels special but comes together so easily.
Make It Vegetarian
Skip the bacon entirely or replace it with sautéed mushrooms. I sometimes add diced bell peppers or asparagus for extra color and texture.
Cheese Variations
Cheddar is classic but Gruyère makes it feel even more elegant. A mix of mozzarella and Parmesan works beautifully too.
Serving Suggestions
A simple arugula salad on the side cuts through the richness perfectly. Fresh fruit or mimosas turn it into a full brunch spread.
- Pair with a crisp white wine for an adult brunch
- Serve with sparkling juice for a family friendly option
- Leftovers reheat surprisingly well the next day
Save to Pinterest There is something so wonderful about a breakfast that looks impressive but lets you spend more time with people than at the stove.
Recipe FAQs
- → Can I prepare this tart ahead of time?
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Yes, you can assemble the tart the night before and refrigerate unbaked. Add 5-10 minutes to the baking time if baking cold. Alternatively, bake fully and reheat at 180°C for 10 minutes before serving.
- → What vegetables work best in this filling?
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Cherry tomatoes, spinach, and spring onions provide excellent flavor and texture. You can also add sautéed mushrooms, diced bell peppers, asparagus, or zucchini depending on seasonal availability and preference.
- → How do I know when the tart is fully cooked?
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The tart is done when the center is just set with a slight jiggle, similar to quiche. The top should be golden brown, and a knife inserted near the center should come out clean. The pastry edges should be deep golden and crisp.
- → Can I use a different type of cheese?
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Absolutely. Gruyère adds a nutty depth, Swiss provides mild creaminess, Parmesan offers salty sharpness, or mozzarella delivers excellent melt. Feel free to use your favorite melting cheese or a blend.
- → What should I serve with this tart?
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A crisp green salad with vinaigrette balances the richness beautifully. Fresh fruit, roasted potatoes, or a side of sliced avocado also complement well. For brunch, pair with sparkling juice or mimosas.
