Ingredients
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1
-
4
-
2
-
8
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Roll Out the Puff Pastry Sheet; Cut Into 4 Squares Measuring 5 1/2 Inches by 5 1/2 Inches. |
|
2
Done
|
Then Cut an Outline, Measuring 1/2 Inch Wide, Around the Square Pastry; After It's Cut Carefully Lift and Remove (this Will Be Used as a Bow on Top). |
|
3
Done
|
Then Score the Outline of the Tart Making a 1/4 Inch Border; Stab the Inner-Square of the Pastry With a Knife to Keep the Tart Center Flat as It Bakes. |
|
4
Done
|
Take Square 1/2 Inch Wide Tart and Lay It Flat on the Surface; Then Lift/Fold the Corners So That They Meet in the Center, Creating a Bow. |
|
5
Done
|
Brush Egg Wash Over the Bow as Well as the Border of the Main Tart. |
|
6
Done
|
Place All the Pasty Components on a Baking Sheet; Bake at 415 Degrees F For 10 Minutes. |
|
7
Done
|
Spoon on and Spread 2 Teaspoons of Pesto Atop Each Baked Tart; Spread Evenly. |
|
8
Done
|
Add a Layer of Grated Cheddar Cheese. |
|
9
Done
|
Then Add Several Pieces of Bacon and Top With a Raw Egg. |
|
10
Done
|
Bake Again at 400 Degrees F For 5-8 Minutes or Until the Egg Is Cooked (sunny Side. |
|
11
Done
|
Up Style). |
|
12
Done
|
Set the Baked Pastry Bow on Top. |
|
13
Done
|
Add a Sprig of Thyme (optional). |
