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Bacon & Egg Tomato Tart |
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| Serves 4 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
320g sheet ready-rolled light puff pastry
1 egg, beaten
200g cherry tomatoes
4 bacon medallions
150ml reduced-fat soured cream
4 eggs
5g chopped parsley, to serve
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Preheat the oven to 200C/ 180C
fan/ Gas 6. Unroll the sheet of 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 beaten egg, prick the base all over
with a fork, and bake for 10 mins until lightly golden.
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Meanwhile, halve the cherry
tomatoes and slice the bacon medallions.
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Spread the soured cream over
the pastry base and top with the tomatoes and the bacon,
leaving space for 4 eggs.
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Crack the eggs into the
spaces, then bake for 10 mins, until the egg whites are
set and the yolks soft.
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Cut into quarters, season with
freshly ground black pepper and serve garnished with
chopped fresh parsley
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DAILY
DINNERS 
