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.
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