When Adrienne Cheatham was cooking at Le Bernardin in New York City, she prepared this breakfast-inspired tart for the staff as their “family meal”—and they couldn’t get enough of it. “I like to precook the puff pastry a little bit just to really start to separate those layers and get that lift,” she says. For the filling, she goes for a traditional lumberjack-breakfast feel, complete with potatoes. But don’t be afraid to improvise. “If you have some asparagus going limp in the fridge, use it,” she says. “Work with what you have.”
The Rise and Shine Tart
Kick-start your morning with this breakfast-inspired tart
photo: Johnny Autry
The Rise and Shine Tart (Yield: 1 (12-inch) tart)
1 sheet puff pastry (homemade or store-bought), thawed
2 medium Yukon Gold or small Idaho potatoes (about 1 lb.), scrubbed
½ cup crème fraîche or sour cream
¼ cup cooked bacon, crumbled
6 large eggs
1 cup grated Gruyère or Parmesan cheese
Kosher salt and freshly cracked black pepper, to taste
2 tsp. chives
Preheat oven to 400ºF with a rack positioned near the bottom. Line a baking sheet with parchment paper. On a lightly floured surface, roll puff pastry to about a 12-inch square. Place it on the baking sheet. Put another piece of parchment on top of the pastry and cover it with another baking tray. This will help the pastry puff evenly. Bake until the pastry is light brown and uniformly puffed, 10 to 15 minutes. Let cool for 10 minutes. Reduce oven to 375ºF.
Meanwhile, cook the potatoes until just tender. It doesn’t matter how you go about this—baking, steaming, boiling, microwaving—whatever gets them al dente. Once they’re cool enough to handle, slice into ¼-inch rounds.
Spread crème fraîche or sour cream over the pastry, leaving a ½-inch border. Sprinkle the bacon over the top, then arrange sliced potatoes all around. Bake for 20 minutes.
Remove from oven and crack eggs around the tart and sprinkle with cheese, avoiding the yolks as much as possible. Season with salt and pepper and return to the oven.
Bake another 10 to 12 minutes, until the crust is deeply browned, the egg whites are cooked (the yolks will be a tiny bit runny in the center), the potatoes are tender, and the cheese is bubbling and browned around the edges. Cool for 2 minutes before sprinkling with chives. Slice and serve immediately.
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