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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 471.8
  • Total Fat: 34.9 g
  • Cholesterol: 230.3 mg
  • Sodium: 966.6 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 21.5 g

View full nutritional breakdown of Bacon, egg and feta tarts calories by ingredient
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Bacon, egg and feta tarts

Submitted by: TWISTEDSASSETTE
Bacon, egg and feta tarts

Introduction

Adapted from Taste.com.au
http://www.taste.com.au/re
cipes/22266/bacon+egg+and+feta+tarts
Adapted from Taste.com.au
http://www.taste.com.au/re
cipes/22266/bacon+egg+and+feta+tarts

Number of Servings: 4

Ingredients

    1 frozen puff pastry sheet, thawed
    1 tbs olive oil
    120g chopped bacon
    80g marinated feta, drained, crumbled
    4 eggs
    2 tbs grated parmesan cheese

Tips

Original recipe used more feta and bacon, and made 13cm diameter tarts - when entered into the calculator this over-inflated the calorie count because the recipe used 4 sheets of puff pastry, but there would be much wastage. Therefore I have adapted the recipe to make the serving size smaller & bring the calorie count below 500.


Directions

Preheat the oven to 200°C and line a tray with baking paper.

Using a saucer as a guide, cut four circles from the pastry sheet. Transfer to the tray, then score a 1.5cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.

Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.

Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden.

Serving Size: Makes 4 tarts






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