I just pulled a Bacon and Egg Gruyere Breakfast Tart from the oven and I’m insisting you scroll because this thing makes every other brunch look lazy.
I’m obsessed with Ali Tila’s Bacon And Egg Gruyere Breakfast Tart. I love how flaky pastry meets runny center and nutty Gruyere cheese; it’s messy, loud, and ridiculous in the best way.
I crave it on those slow Saturdays when I want an Easy Weekend Breakfast that feels like indulgence without fuss. The bacon steals the show, salty and crunchy against soft center.
But the cheese pulls it together, rich and just sharp enough. I eat it straight from the pan sometimes.
No shame. Total crave.
Total breakfast ruler. I will never apologize for licking my plate clean ever again.
Ingredients
- Flaky, buttery puff pastry base that crisps and holds all the goodness.
- Thick-cut bacon brings salty crunch and serious protein — hits every bite.
- Gruyere melts into gooey, nutty pockets; classy, cozy cheese energy.
- Eggs make a creamy, custardy filling that keeps everything together.
- Beaten egg for wash gives a shiny, golden top you’ll proudly photograph.
- Heavy cream makes the filling silky and just a little indulgent.
- Dijon adds a sneaky tang that keeps it from tasting too rich.
- Butter or olive oil adds richness and helps those bacon bits caramelize.
- Salt and black pepper are simple, essential seasonings you can’t skip.
- Chives or parsley garnish adds fresh, herbal brightness at the end.
- Optional nutmeg or cayenne gives warm spice or a cheeky little kick.
Ingredient Quantities
- 1 sheet frozen puff pastry, thawed (about 9 by 9 inches), flour for dusting — wait sorry, do not use that mark, just dust with flour
- 6 slices thick cut bacon, chopped
- 1 cup Gruyere cheese, grated (about 4 ounces)
- 4 large eggs for baking plus 1 large egg beaten for egg wash
- 1/2 cup heavy cream or half and half
- 1 teaspoon Dijon mustard
- 1 tablespoon butter or olive oil for sautéeing the bacon bits
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish
- Optional: pinch of nutmeg or cayenne for a little kick
How to Make this
1. Preheat oven to 400 F and line a baking sheet with parchment. Lightly dust your work surface with flour and unfold the thawed puff pastry into about a 9 by 9 inch square, gently rolling to even thickness if needed.
2. In a skillet over medium heat add the butter or olive oil, then add the chopped bacon and sauté until browned and mostly crisp, about 6 to 8 minutes. Transfer bacon to a paper towel to drain and keep a little of the fat in the pan if you like extra flavor.
3. Transfer the puff pastry to the prepared baking sheet. Fold the edges inward about 1/2 inch to create a rim and press with a fork to seal. Prick the center of the pastry lightly with a fork to dock it so it doesn’t puff all the way up.
4. Brush the folded rim with the beaten egg wash. Partially blind bake the crust for 10 minutes or until just starting to puff and turn lightly golden.
5. While the crust bakes whisk together 4 large eggs, the heavy cream or half and half, Dijon mustard, a pinch of salt and freshly ground black pepper, and the optional pinch of nutmeg or cayenne if using. Don’t over mix, just combine until smooth.
6. Remove the parbaked crust from the oven. Sprinkle the grated Gruyere evenly over the center, then scatter the cooked bacon bits on top of the cheese.
7. Pour the egg and cream mixture over the cheese and bacon, leaving the rim clear so it stays flaky. If you prefer whole baked eggs on top, pour just half the custard and make four shallow wells to crack the remaining 4 eggs into before baking.
8. Return the tart to the oven and bake 12 to 18 minutes until the custard is set but still slightly wobbly in the center, or until the whites of any cracked eggs are set and yolks are cooked to your liking. Keep an eye after 12 minutes so it doesn’t overbrown.
9. Remove from oven and let rest 5 minutes so the filling sets a bit. Brush the rim again with any leftover egg wash if you want extra shine and color.
10. Sprinkle with chopped fresh chives or parsley, slice and serve warm. Leftovers reheat nicely in a low oven to keep the pastry crisp.
Equipment Needed
1. Baking sheet lined with parchment
2. Rolling pin or bottle to even out puff pastry
3. Skillet or frying pan for the bacon
4. Mixing bowl for the egg and cream mixture
5. Whisk or fork to combine the custard
6. Pastry brush for the egg wash
7. Box grater for the Gruyere
8. Chef’s knife and cutting board for the bacon and herbs
9. Fork to dock the pastry and press the rim
10. Oven mitts or pot holders for handling the hot pan
FAQ
Ali Tila’s Bacon And Egg Gruyere Breakfast Tart Recipe Substitutions and Variations
- Puff pastry: use a ready-made pie crust for a sturdier base, or layer 2 sheets of phyllo brushed with butter for a flakier, lighter shell.
- Thick cut bacon: swap in pancetta or smoked ham, chopped and crisped the same way; prosciutto works too if you crisp it quickly so it doesnt go rubbery.
- Gruyere cheese: substitute Swiss, Fontina, or a sharp white cheddar for similar melt and nutty flavor.
- Heavy cream or half and half: use whole milk plus 1 tablespoon melted butter per 1/2 cup to mimic richness, or use creme fraiche for a tangier, richer custard.
Pro Tips
1. Don’t rush the thawing, or the pastry will crack when you try to unfold it; let it sit in the fridge for a few hours or on the counter until it’s soft enough to gently unroll, and if it still seems stiff, let it sit a bit longer instead of forcing it.
2. Save a tablespoon of the bacon fat and brush the inside of the tart shell with it before you add the cheese, it gives a deeper bacon flavor and helps the bottom brown evenly, just don’t use too much or the crust will get soggy.
3. When you mix the eggs and cream, whisk just until combined, not until frothy, over-whisking incorporates too much air and can make the custard come out spongy instead of creamy; also taste for seasoning, Gruyere is nutty but not very salty so add a little extra salt if needed.
4. If you want perfectly set whites with runny yolks, pour in most of the custard, then crack the remaining eggs on top in little wells and return to the oven, start checking at the earlier time because ovens vary a lot, and let it rest 5 minutes after baking so the filling firms up without overcooking.
Ali Tila's Bacon And Egg Gruyere Breakfast Tart Recipe
I just pulled a Bacon and Egg Gruyere Breakfast Tart from the oven and I'm insisting you scroll because this thing makes every other brunch look lazy.
4
servings
927
kcal
Equipment: 1. Baking sheet lined with parchment
2. Rolling pin or bottle to even out puff pastry
3. Skillet or frying pan for the bacon
4. Mixing bowl for the egg and cream mixture
5. Whisk or fork to combine the custard
6. Pastry brush for the egg wash
7. Box grater for the Gruyere
8. Chef’s knife and cutting board for the bacon and herbs
9. Fork to dock the pastry and press the rim
10. Oven mitts or pot holders for handling the hot pan
Ingredients
-
1 sheet frozen puff pastry, thawed (about 9 by 9 inches), flour for dusting — wait sorry, do not use that mark, just dust with flour
-
6 slices thick cut bacon, chopped
-
1 cup Gruyere cheese, grated (about 4 ounces)
-
4 large eggs for baking plus 1 large egg beaten for egg wash
-
1/2 cup heavy cream or half and half
-
1 teaspoon Dijon mustard
-
1 tablespoon butter or olive oil for sautéeing the bacon bits
-
Salt and freshly ground black pepper to taste
-
2 tablespoons chopped fresh chives or parsley, for garnish
-
Optional: pinch of nutmeg or cayenne for a little kick
Directions
- Preheat oven to 400 F and line a baking sheet with parchment. Lightly dust your work surface with flour and unfold the thawed puff pastry into about a 9 by 9 inch square, gently rolling to even thickness if needed.
- In a skillet over medium heat add the butter or olive oil, then add the chopped bacon and sauté until browned and mostly crisp, about 6 to 8 minutes. Transfer bacon to a paper towel to drain and keep a little of the fat in the pan if you like extra flavor.
- Transfer the puff pastry to the prepared baking sheet. Fold the edges inward about 1/2 inch to create a rim and press with a fork to seal. Prick the center of the pastry lightly with a fork to dock it so it doesn’t puff all the way up.
- Brush the folded rim with the beaten egg wash. Partially blind bake the crust for 10 minutes or until just starting to puff and turn lightly golden.
- While the crust bakes whisk together 4 large eggs, the heavy cream or half and half, Dijon mustard, a pinch of salt and freshly ground black pepper, and the optional pinch of nutmeg or cayenne if using. Don’t over mix, just combine until smooth.
- Remove the parbaked crust from the oven. Sprinkle the grated Gruyere evenly over the center, then scatter the cooked bacon bits on top of the cheese.
- Pour the egg and cream mixture over the cheese and bacon, leaving the rim clear so it stays flaky. If you prefer whole baked eggs on top, pour just half the custard and make four shallow wells to crack the remaining 4 eggs into before baking.
- Return the tart to the oven and bake 12 to 18 minutes until the custard is set but still slightly wobbly in the center, or until the whites of any cracked eggs are set and yolks are cooked to your liking. Keep an eye after 12 minutes so it doesn’t overbrown.
- Remove from oven and let rest 5 minutes so the filling sets a bit. Brush the rim again with any leftover egg wash if you want extra shine and color.
- Sprinkle with chopped fresh chives or parsley, slice and serve warm. Leftovers reheat nicely in a low oven to keep the pastry crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 232g
- Total number of serves: 4
- Calories: 927kcal
- Fat: 71.3g
- Saturated Fat: 35.9g
- Trans Fat: 0.75g
- Polyunsaturated: 10g
- Monounsaturated: 24.6g
- Cholesterol: 332mg
- Sodium: 1466mg
- Potassium: 557mg
- Carbohydrates: 31.4g
- Fiber: 0.5g
- Sugar: 2g
- Protein: 37.4g
- Vitamin A: 880IU
- Vitamin C: 0.5mg
- Calcium: 352mg
- Iron: 3.8mg
