Breakfast Tart

I think breakfast on the weekends should be special,but that doesn't always mean that it needs to be laborious.  Sometimes throwing a few ingredients together can create an amazing meal, which is exactly what you will find here with this simple and delicous breakfast tart.  What I love about this is that there really is not fuss, aside from having to cook the bacon - which I do in my Breville Panini Press or in the oven that renders the fat right off and keeps the bacon flat! 

1/2 package Peppridge Farms Frozen Puff Pastry, thawed in refrigerator
1 egg mixed with 1 tbsp. cream for egg wash
1-7 oz tub ricotta cheese
1 cup shredded Italian blend cheese
1/4 cup green onions or chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
4 strips of bacon, cooked - I prefer the thick cut
4 eggs
1/2 cup parmesan cheese

Preheat the oven to 425 degrees.  Lay unrolled puff pastry onto a silpat-lined baking sheet and using a knife, score a 1-inch border around the edge.  Using a pastry brush, brush the entire top with egg wash and place in freezer or refrigerator to chill for ten minutes - set aside.  In a medium bowl, combine Ricotta, Italian blend, green onions, salt and pepper.  Remove puff pastry from freezer and spread mixture in the middle evenly coming close to your 1-inch border, but not right up to it - do not put over edge.  Place in oven for 15 minutes to bake.  Remove from oven and lay bacon over cheese mixture, then carefully crack four eggs over bacon making sure whites do not run over edge (newer eggs will have thicker whites).  Sprinkle with Parmesan cheese and fresh cracked pepper to taste - place back in the oven for ten more minutes.  Remove from oven, let sit five minutes and serve.

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