SUNDAY MORNINGS at MY HOUSE--breakfast tart

   The moment I saw this tart in the Williams-Sonoma catalog I knew I would be making it this morning for breakfast.  It's comprised of all my favorite things and it goes together easily, making it a great addition to any breakfast or brunch where you might be having quite a few people.   It calls for puff pastry and I usually shy away from tarts calling for that since I've got this thing about making everything myself; no processed anything.  But I also shy away from the time consuming puff pastry, and I'm sure if I made it more often, it wouldn't seem so time consuming.  Also-- I don't particularly care for Pepperidge Farm Puff Pastry since it's made with oil and Dufour, a puff pastry made with butter that is available at Whole Foods, is over double the price.  And yesterday I just couldn't justify spending $10.99 for a quality puff pastry.  I had to draw the line.  I just had to say, Eileen,  buy the puff pastry made with oil, and get over it.  And I'm glad I did because I really enjoyed eating this tart this morning for breakfast!   It was very good.

                                          BREAKFAST TART
                               adapted from Williams-Sonoma Kitchen

• 1 sheet puff pastry
• 1 egg, lightly beaten with 1 teaspoon water
• 3 ounces creme fraîche
• 2 ounces shredded Gruyere cheese
• salt & freshly ground pepper, to taste
• 6 bacon slices, cooked until crisp
• 3 eggs, organic preferred
• fresh chives cut into 1/2-inch lengths, optional

1.  Thaw puff pastry dough according to the package directions.
2.  Preheat oven to 425˚F.
3.  Open up puff pastry and place on a sheet of parchment placed on a baking sheet.  Using a paring knife, score the border 1/2-inch in from the edge of the the pastry dough.  Using a fork, prick the center of the pastry.  Brush the border with the egg wash and refrigerate for 15 minutes.
4.  In a small bowl, stir together the creme fraîche and cheese, and season with salt and pepper.
5.  Spread the creme fraîche mixture on the pastry, keeping the border clean.  Lay the cooked bacon on top.  Bake the tart for 14 minutes, rotating the baking sheet after 7 minutes.
6.  Remove the baking sheet from the oven.  Using a fork, prick any large air  pockets in the pastry.  Crack the eggs onto the tart spacing them evenly on the surface.  Bake until the whites are set and yolks are still runny.
7.  Remove from oven and sprinkle with chives and serve immediately.