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Egg, Bacon and Cherry Tomato Tart
No matter when you serve this tart it is sure to be a winner!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Ingredients
- 250 g bacon sliced
- 250 g cherry tomatoes halved
- 3 eggs beaten
- 300 ml cream
- 3 tbsp dill finely chopped
- 1 handful parmesan cheese grated
- 2 sheets ready rolled puffed pastry thawed
Instructions
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Preheat the oven to 200°C. Lay the sliced bacon on a lined baking tray and cook the bacon until browning at the edges.
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Reduce the oven temp to 180°C. Lay the pastry sheets in a deep flan tin (about 24cm in diameter). Scatter the cooked bacon over the pastry then lay the halved cherry tomatoes in the pastry shell as well. Scatter the dill on top.
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Whisk the eggs and cream together, pour into the pastry shell and top with cheese.
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Bake in the oven until puffed and golden (about half an hour).