Bacon, egg and feta tarts
- Minutes to Prepare:
- Minutes to Cook:
- 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
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
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
Nutritional Info 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
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