Bacon & Egg Tart

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 Anathoth Farm Tomato Relish

• salt & pepper, to taste

• 3 parsley springs, leaves picked

Method:

1. 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.

2. 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.

3. Sprinkle over the ricotta cheese on the base of the tart.

4. Crack an egg into each tartlet tin. Scatter pieces of bacon around each tart.

5. Lightly whisk remaining eggs and cream together, and pour over the filling. Add 2-3 small dollops of Tomato Relish on each tart. Season well with salt and pepper.

6. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.

7. Sprinkle parsley leaves on top of each tart and serve with a side salad.

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