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Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.
Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top).
Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.
Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.
Brush egg wash over the bow as well as the border of the main tart.
Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.
Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.
Add a layer of grated cheddar cheese.
Then add several pieces of bacon and top with a raw egg.
Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.
Set the baked pastry bow on top.
Add a sprig of thyme (optional).