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RECIPE-bacon-egg-tart-1

Bacon & Egg Tart

RECIPE-bacon-egg-tart-1

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

Instructions

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. Sprinkle over the ricotta cheese on the base of the tart
3
Crack an egg into each tartlet tin. Scatter pieces of bacon around each tart.
4
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
5
Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature
6
Sprinkle parsley leaves on top of each tart and serve with a side salad

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