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Sunny-Side-Up Herbed Tart

Sunny-Side-Up Herbed Tart
Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California
4 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 4 slices pancetta or 4 Wright® Brand Bacon strips
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  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped shallot
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon sherry, optional
  • 1/4 cup shredded Gruyere or Swiss cheese
  • 1/4 cup shredded cheddar cheese
  • 3 tablespoons sour cream
  • 1/8 teaspoon salt
  • Dash pepper
  • TART:
  • 1 sheet frozen puff pastry, thawed
  • 5 eggs
  • 1 teaspoon water
  • 1 tablespoon minced chives
  • Dash each salt and pepper

Directions

  • In a large skillet, cook pancetta over medium heat until partially
  • cooked but not crisp. Remove to paper towels to drain. In a small
  • skillet, saute mushrooms and shallot in oil until tender. Add
  • tarragon and sherry if desired; cook 1 minute longer.
© Taste of Home 2013

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Sunny-Side-Up Herbed Tart (continued)

Directions (continued)

  • Remove from the heat; stir in the cheeses, sour cream, salt and
  • pepper. Set aside.
  • On a lightly floured surface, unfold puff pastry. Roll into a 10-in.
  • x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment
  • paper-lined baking sheet. Prick with a fork.
  • Spread mushroom mixture over pastry to within 1 in. of edges. Top
  • with pancetta (place pancetta near the edges of the mushroom
  • mixture). Score edges of pastry with a fork. Beat 1 egg and water;
  • brush over pastry edges. Bake at 425° for 10-12 minutes or until
  • pastry is golden brown.
  • Carefully crack remaining eggs off-center into each corner. Bake 8-10
  • minutes longer or until eggs are set. Sprinkle with chives, salt and
  • pepper. Cut into four pieces. Serve warm.
  • Yield: 4 servings.
Nutrition Facts: 1 piece equals 585 calories, 40 g fat (13 g saturated fat), 305 mg cholesterol, 893 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.
© Taste of Home 2013