Main Light Bites Baking Brunch Lunch

Bacon, Egg & Tomato Puff Pastry Tart

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.

5 minutes prep, 20 minutes cook

Serves 4

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.