FARMERS BREAKFAST TART

FARMERS BREAKFAST TART
½ package of puff pastry (you can use more if you want to make a bigger tart)
3 pieces cooked bacon
1 potato chopped into ¼ inch thick, round pieces
olive oil
1 cup cheddar cheese
¼ cup sour cream
2 – 3 eggs (one cracked for egg wash)
salt and pepper
snipped chives for garnish
Thaw puff pastry according to package directions ( I left mine in fridge overnight).
Pre heat oven 220ºC.
On floured surface (make sure you use lots of flour or dough will stick to board) roll or press out dough into a square.
Fold over edges to create a border around square and prick the center of the tart with a fork lightly. Brush border with egg wash and refrigerate tart for 10 minutes.
In a bowl stir together sour cream, 2/3 of the cheese and season with salt and pepper.
Boil a pot of water and blanche potatoes for 5 minutes until almost cooked through then toss in olive oil.
Spread cheese mixture over tart, cover in potatoes and garnish with fresh pepper.
Bake for 15 minutes – then take out and top with bacon strips, more cheddar cheese and crack eggs onto tart, sprinkle on chives.
Finish in the oven until egg whites cooked through 5 – 7 more minutes

Recipe tested and photo: Adam Cloete