Food and Recipes Recipes Bacon-and-Egg Tarts with Goat Cheese These savory tarts will impress from breakfast to dinner. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience. Southern Living's editorial guidelines Published on April 18, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Active Time: 30 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 8 Jump to recipe While homemade pastry is always a treat, it's not always doable in a short amount of time. Store bought frozen puff pastry takes the hassle out of this, and makes a buttery, flaky base for these savory tarts. (It's why we always have a box or two stashed in the freezer.) Puff pastry can go savory or sweet, forming the base of both our Cinnamon Swirl Puff Pastry Muffins and our Ham-and-Cheese Pastries. In this recipe for Bacon-and-Egg Tarts with GoatCheese, we're skewing decidedly savory to make a brunch treat you won't soon forget. These Bacon-and-Egg Tarts feature perfectly-cooked, sunny-side-up eggs, which bake for about 13 minutes to ensure that you'll still get a little pop of sunshine-yellow yolk when you slice into them. If you're not a fan of a runny yolk, that's no problem: simply cook the tarts for a full 15 minutes, or until the eggs are completely set. Tomatoes add a boost of freshness to these buttery tarts, pairing beautifully with fresh parsley and crumbled goat cheese. It might seem weird, but lightly pressing the center of the baked tarts with a clean kitchen towel will help the pastry deflate a bit to form a well for the eggs. Each Bacon-and-Egg Tart is a little work of art and needs nothing more than a simple side salad to make a memorable meal. Ingredients 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed All-purpose flour, for dusting 2 (4-oz.) containers goat cheese crumbles 8 large eggs 8 bacon slices, cooked 8 (¼-inch-thick) plum tomato slices (from 2 plum tomatoes) ¼ cup chopped fresh parsley 1 teaspoon kosher salt ½ teaspoon ground black pepper Directions Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper; set aside. Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Cut each sheet into 4 (6- x 5-inch) rectangles. With floured fingertips, fold about ½ inch of each edge over toward center of pastry, pinching corners with fingertips to form a border. Place rectangles on prepared baking sheets. Using a fork, lightly prick the bottom of each inside border. Bake in preheated oven until puffed and light golden brown, about 14 minutes. Working quickly, lightly press the center of each tart with a clean kitchen towel to deflate and form a well for eggs. Sprinkle about 1 tablespoon goat cheese over each tart; then crack an egg into each well. Top each egg with 1 crumbled bacon slice, 1 tomato slice, a sprinkle of parsley, ⅛ teaspoon salt, a pinch of pepper, and about 1 tablespoon goat cheese. Return tarts to oven; bake at 400°F until egg whites are cooked and yolks are slightly runny, 13 to 15 minutes. Serve hot or at room temperature. Print