Bacon & Egg Tart
Serves 6 people
15-20 min prep
25-30 min cook
Breakfast just got better with this savory tart, loaded with crispy bacon and fluffy eggs, all encased in a buttery crust. It’s brunch bliss!
By Barker's Professional
Ingredients
- flour, to dust
- 2 sheets store bought puff pastry
- 100 g ricotta, crumbled
- 11 eggs
- 4 or 5 cm cut into strips rashes of bacon
- 1/2 cups Coconut Cream
- 1/2 cup Anathoth Farm Tomato Relish
- to taste salt & pepper
- 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.
- Bake for 1 hour and 15 minutes, then turn oven off and leave meringues to cool to room temperature in the oven - three to four hours. They should have a crisp shell on the outside.
- 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.
