Bacon & Egg Brunch Tarts

Serves: 4

You will need

1 pack ready-rolled all butter puff pastry
1tbsp milk
100g crème fraiche (full fat)
50g grated cheese (such as Lancashire, Cheddar, Emmental or Jarlsberg)
1 tsp chopped chives, plus a few extra for garnish
4 rashers good quality dry-cured streaky bacon, each cut into 4 pieces
8 cherry tomatoes, halved
4 free-range eggs
Black pepper

Bacofoil® The Non-Stick Kitchen Foil



Directions

1. Preheat the oven to 180ºC fan/200ºC/Gas 6. Line two baking trays with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the pastry won’t stick to the foil)

2. Unroll the pastry and trim the edges then cut into four rectangles. Carefully transfer two rectangles onto each tray. Use a small knife to score an inner rectangle about 1cm in from the edges, but don’t cut all the way through. This helps the pastry to puff up at the edges. Brush the edges only with a little milk

3. Mix the crème fraiche with the cheese and most of the chives then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven

4. With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of Bacofoil® The Non-Stick Kitchen Foil loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving

Tip: add a few chopped spinach leaves on top of the crème fraiche mixture and under the bacon and tomatoes before baking



Related recipes

Potato Pancake with Smashed Avocado & Smoked Salmon

Potato Pancake with Smashed Avocado & Smoked Salmon


Mulled Apple Juice (For The Children)

Mulled Apple Juice (For The Children)


Lager Shandy Ice Lollies

Lager Shandy Ice Lollies



Subscribe to our newsletter