Ingredients
1 sheet puff pastry dough
1 Egg, lightly beaten with 1 tsp water
3 oz. Creme fraiche
2 oz. Gruyere cheese, shredded
Salt and pepper
8 Slices cooked bacon
3 Eggs
10 Chives, fresh, cut in 1/2" lengths
Preparation
Thaw puff pastry.
Preheat oven to 425. Lightly grease baking sheet
On lightly floured surface, rollour pastry to 1/2"; cut into 10" x 8" rectangle. Place pastry on prepared baking sheet. Using paring knife, score border 1/2" 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 clean. Lay bacon on top, slightly overlapping slices. Bake tart 14 minutes, rotating baking sheet halfway through baking. Remove baking sheet from oven; place on level heatproof surface. using fork, prick any large air pockets inpastry. Crack eggs onto tart, spaicng them 2" apart. Bake until egg whites are set and yolks are stillsoft, 7-10 minutes. Transfer tart to platter; garnish with chives.
