Bacon, egg & tomato tart
Ready Rolled Light Puff Pastry Sheet
Egg, whole, raw
5 medium, raw, 1 lightly beaten
Reduced Fat Soured Cream
200 g, halved
Bacon medallions, raw
4 rasher(s), sliced
1 pinch, Freshly ground
1 tablespoons, chopped to serve
- 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.
- 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.
- 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.
- 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.