Photo of Bacon, egg & tomato tart by WW

Bacon, egg & tomato tart

Points® value
Total Time
25 min
5 min
20 min
Where would we be without ready-made pastry?


Ready rolled light puff pastry sheet

320 g

Egg, whole, raw

5 medium, raw, 1 lightly beaten

Reduced fat soured cream

150 ml

Cherry Tomatoes

200 g, halved

Bacon medallions, raw

4 rasher(s), sliced

Black pepper

1 pinch, Freshly ground

Parsley, fresh

1 tablespoon(s), chopped to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the pastry onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry edge, taking care not to cut right through it.
  2. Beat 1 of the eggs and brush the pastry border with it. Prick the base all over with a fork, and bake for 10 minutes until lightly golden.
  3. Spread the soured cream over the pastry base and top with a layer of the tomatoes and bacon, clearing spaces for the remaining 4 eggs.
  4. Crack the eggs into the holes, then bake for 10 minutes, until the whites are set and the yolks soft. Cut the baked tart into quarters, and season with freshly ground black pepper. Garnish with the parsley and serve.


To make this meal meat-free, swap the bacon for some ZeroPoint veg