Bacon & Egg Tart

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Serves: 6

INGREDIENTS

  • flour, to dust
  • 2 sheets store bought puff pastry
  • 100g ricotta, crumbled
  • 11 eggs
  • 4 rashes of bacon, cut into 5 cm strips
  • 1/2 cup cream
  • 1/2 cup Barker's Traditional Tomato Relish
  • salt & pepper, to taste
  • 3 parsley springs, leaves picked

METHOD

  • Spray tartlet tins with spray oil and dust with flour. Measure out 6 circles larger than 6 tartlet tins. Line tin with pastry, and trim edges. Refrigerate for 20 mins.
  • Preheat oven to 180°C (160°C fan forced). Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely.
  • Sprinkle over the ricotta cheese on the base of the tart.
  • Crack an egg into each tartlet tin. Scatter pieces of bacon around each tart.
  • Lightly whisk remaining eggs and cream together, and pour over the filling. Add 2-3 small dollops of Traditional Tomato Relish on each tart. Season well with salt and pepper.
  • Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
  • Sprinkle parsley leaves on top of each tart and serve with a side salad.
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