Bacon, egg & tomato tart
13
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Where would we be without ready-made pastry?
Ingredients
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.