Bacon, Egg and Tomato Tart

By Jamie Salter

Serves: 6

Preparation: 30 minutes

Cooking: 40 minutes


2 sheets frozen butter puff pastry

1 tbsp olive oil, plus extra for greasing

1 red onion, cut into thin wedges

6 Australian rindless streaky bacon rashers, halved lengthways

4 eggs, at room temperature

2/3 cup pure cream

1/2 cup coarsely grated Parmesan cheese

250 g grape tomatoes

1/3 cup basil pesto


Preheat oven to 180°C fan-forced.

Grease a 30 cm x 20 cm slice pan with oil.

Line pan with partially thawed pastry, joining sheets to fit the pan. Turn excess pastry on pan edges over to form a 1 cm border.

Bake for 15 minutes or until golden and just cooked through. Set aside to cool for 15 minutes.

Meanwhile, heat oil in a medium frying pan over medium heat. Add onion and cook, stirring often, for four to five minutes until onion is softened. Set aside to cool slightly.

Sprinkle onion mixture over pastry base. Arrange bacon rashers over onions.

Combine eggs and cream in a bowl. Season to taste. Whisk until well combined. Gently pour egg mixture over onion.

Arrange tomatoes on the tart.

Bake for 25 minutes or until egg mixture is set.

Drizzle tart with basil pesto, slice and serve.

Source: Pork Australia