Rustic Forest Tartelette with Bacon & Runny Egg

Crisp, golden pastry topped with earthy mushrooms, smoky bacon, creamy cheese, and a perfectly runny egg—this rustic forest tartelette is an elegant yet comforting dish that’s perfect for breakfast, brunch, or a light dinner.

Ingredients

For the Tartelette

• 1 sheet puff pastry, thawed
• 6 slices bacon, chopped
• 1 cup mushrooms, sliced
• 1 small shallot, finely chopped
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves
• ½ cup shredded Gruyère or mozzarella cheese
• 2 eggs
• Salt and freshly ground black pepper
• 1 tablespoon heavy cream, optional
• Fresh parsley or thyme, for garnish

Instructions

1. Prepare the pastry: Preheat the oven to 400°F (200°C). Place the puff pastry on a parchment-lined baking sheet. Score a border about ½ inch from the edge without cutting all the way through.
2. Cook the bacon: Heat a skillet over medium heat and cook the chopped bacon until crisp. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
3. Sauté the mushrooms: Add the butter and shallot to the skillet. Cook for 2–3 minutes, then add the mushrooms and thyme. Season lightly with salt and pepper. Cook until the mushrooms are golden and most of their moisture has evaporated.
4. Build the tart: Sprinkle the cheese over the center of the puff pastry, staying inside the scored border. Top with the sautéed mushrooms and crispy bacon.
5. Bake the pastry: Bake for about 12–15 minutes, until the pastry has puffed and turned golden.
6. Add the eggs: Carefully remove the tart from the oven. Make two small wells in the mushroom mixture and crack an egg into each one. Return to the oven and bake for another 5–8 minutes, or until the egg whites are set but the yolks remain runny.
7. Finish: Season with freshly ground black pepper and garnish with fresh parsley or thyme.
8. Serve: Slice carefully and serve immediately while the pastry is crisp and the egg yolks are still beautifully runny.

Tips for the Best Tartelette

• Cook the mushrooms until their excess moisture has evaporated so the pastry stays crisp.
• Don’t overcrowd the pastry with toppings.
• For especially runny yolks, watch the eggs closely during the final few minutes.
• Gruyère adds a nutty flavor, while mozzarella gives you a milder, stretchier cheese topping.
• A drizzle of hot honey or a little Dijon mustard can add an excellent finishing touch.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2