Farmer's Breakfast Tart

Perfect for a special breakfast or brunch, this savory breakfast tart is surprisingly easy to make. With sausage, potatoes, eggs and Cheddar, this tart has it all!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 25 minutes
  • total: 20 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup sour cream
  • 1/4 cup finely shredded sharp Cheddar cheese(about 1 ounce)
  • 1 cup shredded, peeled russet potato
  • 1/4 teaspoon ground black pepper
  • 4 pork breakfast sausage, cooked(about 4 ounces), cut into 1/2-inch pieces
  • 4 egg
  • 2 medium green onion, thinly sliced (about 1/4 cup)

Directions

  1. Heat the oven to 400°F. 

  2. Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.

  3. Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.

  4. Bake for 15 minutes.

  5. Arrange the cooked sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.

  6. Bake for 10 minutes or until the eggs are softly set. Sprinkle with the green onions and additional cheese, if desired.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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