Ingredients
4 slices pancetta or 4 bacon strips1 tablespoon olive oil1 cup sliced fresh mushrooms2 tablespoons chopped shallot1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1 teaspoon sherry, optional1/4 cup shredded Gruyere or Swiss cheese1/4 cup shredded cheddar cheese3 tablespoons sour cream1/8 teaspoon saltDash pepperTART:1 sheet frozen puff pastry, thawed5 large eggs1 teaspoon water1 tablespoon minced chivesDash each salt and pepper
Preparation
Preheat oven to 425°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer.
Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside.
On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork.
Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake until pastry is golden brown, 10-12 minutes.
Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm.
