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Sunny Morning Breakfast Tart

(Inspired somewhat from a  recipe from Williams Sonoma)


  • 1 sheet puff pastry dough thawed
  • 1 egg light beaten with 1 tsp. water
  • 3 oz. sour crean
  • 2 oz. shredded Swiss cheese
  • salt and freshly ground pepper to taste
  • 6-8 slices bacon fried until crisp
  • 1/2 red onion chopped or cut into thin slivers
  • 6 sun-dried tomato halves chopped
  • 4 red bell pepper rings cut 1/2" thick
  • 3-4 eggs
  • 3-4 green onions sliced very thin


  1. Thaw the puff pastry dough according to the package instructions.
  2. Preheat oven to 425° and lightly grease a baking sheet.
  3. In about one tablespoon of oil, cook the red onions until they start to caramelize, this may take 8-10 minutes or longer. Or you can simply sauté them for 3-4 minutes. Set aside.
  4. Unfold the puff pastry onto your cookie sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
  5. In a small bowl, stir together the sour cream and cheese, and season with salt and pepper. Spread the sour cream mixture on the pastry, keeping the border clean. Put the three to four pepper rings on top, pressing into the cheese mixture. Lay the bacon on top, slightly overlapping the slices. Bake for about 14 minutes and then remove from oven. Sprinkle on the sun-dried tomatoes and green onions.
  6. Using a fork, prick any large air pockets in the pastry. Crack the eggs into the center of each pepper ring. Return to oven and bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes. Transfer the tart to a platter, garnish with extra green onions (or chives) and serve immediately.