Family Breakfast Tart (Printable)

Flaky pastry crust filled with seasoned eggs, bacon, cheddar, tomatoes, and spinach—perfect for weekend brunch.

# What You’ll Need:

→ Crust

01 - 1 sheet (about 9 oz) puff pastry, thawed

→ Filling

02 - 6 large eggs
03 - ½ cup whole milk
04 - ½ cup heavy cream
05 - 1 cup shredded cheddar cheese
06 - ½ cup cherry tomatoes, halved
07 - 2 oz baby spinach, chopped
08 - 4 slices bacon, cooked and chopped (optional; substitute with sautéed mushrooms for vegetarian)
09 - 2 spring onions, thinly sliced
10 - 1 tsp Dijon mustard
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp smoked paprika (optional)

→ Garnish

14 - Fresh chives, chopped

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry onto the prepared sheet, folding the edges inward to create a 1-inch border. Prick the base with a fork.
03 - Bake the pastry for 10 minutes until slightly golden. Remove from the oven and gently press down any puffed areas.
04 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and smoked paprika until smooth.
05 - Scatter cooked bacon (or mushrooms), spinach, tomatoes, and spring onions evenly over the pastry base. Sprinkle with cheddar cheese.
06 - Pour the egg mixture gently over the fillings, spreading evenly.
07 - Return to the oven and bake for 25 minutes, or until the center is just set and the top is golden.
08 - Cool for 5–10 minutes. Garnish with chopped chives, slice, and serve warm.

# Expert Advice:

01 -
  • The puff pastry crust creates those light, buttery layers that make everyone swoon, but nobody has to know how incredibly simple it actually is to put together
  • You can prep parts ahead and still serve something that looks like it came from a brunch menu, plus the combinations are endless based on what's in your fridge
02 -
  • Pre-baking the pastry base is non-negotiable, otherwise you'll end up with a soggy bottom that nobody wants to bite into on a beautiful morning
  • Letting the tart rest for those few minutes after baking seems unnecessary, but it's the difference between a clean slice and a runny mess on your cutting board
03 -
  • Work quickly with the puff pastry once it's out of the fridge, because if it gets too warm it becomes sticky and frustrating to handle
  • Don't skip the smoked paprika even if it seems optional, it adds this subtle depth that makes people ask what's in it

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