Name This Dish Egg Tart

From the food network magazine april 2012. posting for safe keeping.

Preheat the oven to 425 degrees f.

Line 2 baking sheets with parchment paper.

On a lightly floured surface , roll out the puff pastry into a 12-inch square , then cut into 4 equal squares.

Slightly fold and pinch the edges of each square to form 4 round tart shells.

Transfer to the prepared baking sheets and prick all over with a fork.

Bake until golden , 8 to 10 minutes.

Meanwhile , cook the bacon in a medium skillet over medium heat , turning , until crisp , 8 to 10 minutes.

Transfer to paper towels to drain , then crumble.

Let the tart shells cool slightly on the baking sheets.

If the centers are very puffy , prick with a fork to deflate.

Sprinkle evenly with the havarti and parmesan.

Make a shallow well in the cheese in the center of each tart and crack an egg into each.

Season with salt and pepper.

Top with the bacon , then return to the oven and bake until the egg whites are set , 10 to 15 minutes.

Top with chives.

all-purpose flour, frozen puff pastry, bacon, havarti cheese, parmesan cheese, eggs, salt & freshly ground black pepper, fresh chives