Bacon, egg and feta tarts

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

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.

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