Ingredients
1 sheet puff pastry dough
1 egg, lightly beaten with 1t water
3 oz. creme fraiche
2 ox Gruyere cheese, shredded
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2" lengths
Preparation
Preheat oven to 425. Lightly grease baking sheet.
On a lightly floured surface, roll out pastry 1/2" thickness, cut into 10"x8" rectangle. Place pastry on prepared baking sheet. Using paring knife, score border 1/2" [or more] in from edge of pastry. Using fork, prick center of pastry. Brush border with egg wash, refrigerate 15 minutes.
In small bowl, combine creme fraiche and cheese. Season with salt and pepper.
Spread creme fraiche mixture on pastry, keeping border very clean. Lay bacon on top, slightly overlapping slices. Bake tart 14 minutes, rotating baking sheet halfway through baking. Remove baking sheet from over, place on level heatproof surface. Using fork, prick any large air pockets in pastry. Crack eggs onto tart, spacing them 2" apart. Bake until egg whites are set and yolks are still soft, 7-10 minutes. transfer tart to plater, garnish with chives. Serve immediately.
