Name This Dish Egg Tart

From the Food Network Magazine April 2012. Posting for safe keeping.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 tarts

Ingredients

•  all-purpose flour, for dusting
• 1  sheet frozen puff pastry, thawed (half of a 17-to-18-ounce package)
• 2  slices bacon
• 1 1⁄2 cups havarti cheese, shredded
• 3  tablespoons parmesan cheese, shredded
• 4  large eggs
•  kosher  salt & freshly ground black pepper
•  chopped fresh chives, for topping

Directions

1. 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.
2. 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.
3. 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.