Bacon-and-Egg Tarts with Goat Cheese

 From Southern Living - we sampled these today for brunch - very good unfortunately the yolk part of my egg was pretty firm but overall very good. Would make them again.

• 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
• All-purpose flour, for dusting
• 2 (4-oz.) containers goat cheese crumbles
• 8 large eggs
• 8 bacon slices, cooked 
• 8 (¼-inch-thick) plum tomato slices (from 2 plum tomatoes)
• ¼ cup chopped fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• • Step 1

    Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper; set aside.

  • Step 2

    Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Cut each sheet into 4 (6- x 5-inch) rectangles. With floured fingertips, fold about ½ inch of each edge over toward center of pastry, pinching corners with fingertips to form a border. Place rectangles on prepared baking sheets. Using a fork, lightly prick the bottom of each inside border. Bake in preheated oven until puffed and light golden brown, about 14 minutes.

  • Step 3

    Working quickly, lightly press the center of each tart with a clean kitchen towel to deflate and form a well for eggs. Sprinkle about 1 tablespoon goat cheese over each tart; then crack an egg into each well. Top each egg with 1 crumbled bacon slice, 1 tomato slice, a sprinkle of parsley, ⅛ teaspoon salt, a pinch of pepper, and about 1 tablespoon goat cheese.

  • Step 4

    Return tarts to oven; bake at 400°F until egg whites are cooked and yolks are slightly runny, 13 to 15 minutes. Serve hot or at room temperature.