Bacon, Egg & Tomato Puff Pastry Tart

Name: Bacon, Egg & Tomato Puff Pastry Tart
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 4 Servings
Cuisine: British
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

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

preparation 5 minutes
cook time 20 minutes
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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Ingredients Method

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.

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Ingredients