Breakfast Tart

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   Dust your work surface with the flour and roll out puff pastry dough to 1/4 inch thick. Cut into 4 equal-sized rectangles and trim uneven edges with a paring knife. Fold edges up on all four sides of each rectangle of dough and pinch the corners that meet, to create a raise edge. Using a fork, prick center of dough multiple times to prevent the dough from rising in the oven too much.
3. 3
   Crack 1 egg into a small mixing bowl and add water. Whisk until egg is completely blended with the water. Set aside.
4. 4
   Divide grated cheese evenly and sprinkle on the center of each tart crust. Add a slice of tomato on each tart. Using a pastry brush, brush the crust with the egg/water mixture (egg wash.)
5. 5
   Bake for 7 minutes. Tarts will be lightly browned, cheese will be melted, and tomatoes softened. Remove tarts from oven and slowly crack 1 egg over each par-baked tart and then top with bacon pieces and a pinch of salt and pepper.
6. 6
   Return tarts to the oven and bake for 10 more minutes for eggs cooked to medium, 12 minutes for eggs cooked hard. Top with fresh parsley and serve.