1 sheet puff pastry, thawed
3 strips of bacon
2 tbs butter
2 tsp pesto
1 roasted red pepper, chopped (jarred is fine)
3 asparagus spears
4 basil leaves, chopped
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350.
Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet. poke several dozen holes in the puff pastry to avoid large air pockets from forming.
Bake at 350 for 15 minutes or until a light golden brown.
Allow to cool a bit.
While the pastry is baking, cook the bacon in a skillet until mostly cooked, but not crispy. Chop into pieces. (Don’t forget to save your bacon grease so you can make my Bacon Fat Tortillas)
In a microwave safe bowl, add the butter and pesto. Microwave for 20 seconds, stir and repeat until melted. Brush all over the pastry with a pastry brush.
Top with chopped basil, chopped bacon and chopped red pepper.
Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.
Crack 4 eggs directly onto the puff pastry, one in each corner, avoiding the edges. Leave at least a once inch gap on all sides.
Sprinkle with the shaved asparagus, then with the salt and pepper.
Bake at 350 for an additional 15 minutes, or until the whites of the eggs have set and turned white. Cut the tart into four squares.