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Puff Pastry Bacon and Cheese Tart

A delicious tart with a crisp, flaky crust and a savory filling! This bacon and cheese puff pastry tart is endlessly versatile. Serve it as an appetizer at a family get-together, as a bread alternative alongside a main dish, or simply with tea or coffee for breakfast or supper.

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Layer cake with bacon and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 12 g
Fats 43 % 21 g
Carbohydrates 33 % 16 g
355 kcal
GI: 0 / 100 / 0
    1. Take the puff pastry out of the freezer ahead of time to thaw. 2. Preheat the oven to 340–350°F (170–180°C). 3. Put the eggs in a saucepan, cover with water, and set on the stove. Hard-boil them for 10 minutes from the time the water comes to a boil. Drain, then cover with cold water so they cool faster. Peel the eggs and grate them finely. 4. Once the pastry has thawed and softened, unwrap it. Roll it into a sheet and use a sharp knife to cut it into eight equal triangles. Arrange the triangles in a circle on a sheet of parchment, overlapping them slightly, with the wide ends pointing toward the center and the pointed tips facing out. 5. Cut the bacon into thin slices (or buy it pre-sliced to save time) and lay the bacon over the dough triangles. 6. Spread half the grated egg over the bacon, arranging it in a ring around the tart. 7. Grate the hard cheese finely and scatter it over the eggs. 8. Add the remaining egg in another ring. 9. Take the pointed tips of the triangles and fold them back over the filling toward the center, forming a filled ring of pastry. 10. Slide the parchment with the tart onto a baking sheet. Brush the dough with egg yolk for a pretty, golden crust and sprinkle with caraway seeds. 11. Bake in the preheated oven for about half an hour, or until golden; the time depends on your oven. Once it's done, let it cool slightly, then serve. It comes out incredibly tasty! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Gouda-style cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese, 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese, 50% fat - 400  kcal/100g
  • Cheshire cheese, 50% fat - 363  kcal/100g
  • Edam cheese, 40% fat - 340  kcal/100g
  • Cheese with mushrooms, 50% fat - 395  kcal/100g
  • Emmental cheese, 45% fat - 420  kcal/100g
  • Gouda cheese, 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Yellow full-fat cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Caraway - 333  kcal/100g
  • Cooked bacon - 447  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Egg - 80  kcal/100g

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