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Image for Recipe - Bacon, Egg & Tomato Puff Pastry Tart

Bacon, Egg & Tomato Puff Pastry Tart

Image for Recipe - Bacon, Egg & Tomato Puff Pastry Tart
  • Time preparation 5 minutes
  • cook time 20 minutes
  • Serve Serves 4

It doesn’t get easier than this – one sheet of ready-rolled puff pastry and a delicious five-ingredient topping. Serve for brunch, lunch or dinner with a simple side salad.

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  • 320g sheet of ready-rolled light puff pastry
  • Beaten egg, for glazing
  • 200g cherry tomatoes
  • 4 bacon medallions,sliced
  • 150ml full or reduced-fat soured cream
  • 4 eggs
  • Salt & Pepper
  • Chopped fresh flat-leaf parsley

Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll your sheet of ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with th

Meanwhile, halve the cherry tomatoes. Spread the soured cream over the pastry base and top with the tomatoes and bacon, leaving space for 4 eggs.

Crack the eggs into the spaces, then bake for 10 minutes, until the egg whites are set and the yolks soft. Cut into quarters, season with freshly ground black pepper and serve garnished with chopped fresh flat-leaf parsley.

Ingredients

  • 320g sheet of ready-rolled light puff pastry
  • Beaten egg, for glazing
  • 200g cherry tomatoes
  • 4 bacon medallions,sliced
  • 150ml full or reduced-fat soured cream
  • 4 eggs
  • Salt & Pepper
  • Chopped fresh flat-leaf parsley

Method

Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll your sheet of ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with th

Meanwhile, halve the cherry tomatoes. Spread the soured cream over the pastry base and top with the tomatoes and bacon, leaving space for 4 eggs.

Crack the eggs into the spaces, then bake for 10 minutes, until the egg whites are set and the yolks soft. Cut into quarters, season with freshly ground black pepper and serve garnished with chopped fresh flat-leaf parsley.

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