Bacon Egg and Cheese Tartlet

C4K Cage Free Eggs recipe created by Jill Ledes, Coalition for Kids Head Chef!

Ingredients

• 1 sheet of puff pastry thawed

• 5 large eggs

• ½ cup cottage cheese

• ½ cup shredded cheddar

• ¼ cup softened cream cheese

• ½ cup crumbled bacon plus extra for topping

• 1 tsp salt

• ½ tsp pepper

Directions

• Preheat oven to 350°F and line a baking sheet with parchment paper.

• Unfold the puff pastry onto a lightly floured surface and cut it into 6 equal squares.

• Using a sharp knife, score a ½-inch border around each square, being careful not to cut all the way through the pastry.

• In a small bowl, whisk together 1 egg with a splash of water to create an egg wash. Brush the tops of each pastry square with the egg wash.

• Bake for 10–15 minutes, or until the pastry is lightly golden.

• While the pastry bakes, whisk together the eggs, cottage cheese, and cream cheese until smooth. Stir in the cheddar cheese, ½ cup cooked bacon, and season with salt and pepper to taste.

• Remove the pastry from the oven and gently press down the center of each square with the back of a fork, creating a well while leaving the raised border intact.

• Spoon the egg mixture evenly into the center of each pastry square and top with the remaining bacon.

• Return to the oven and bake for 15–20 minutes, or until the egg filling is set and the pastry is golden brown.

• Let cool for a few minutes before serving warm and drizzle with honey.