adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bacon & egg tart with bush tomato relish
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Jill Dupleix's Aussie-inspired bacon and egg tart features a flavorful bush tomato relish.
Ingredients:
  • 1 1/2 sheets frozen shortcrust pastry, thawed
  • 175g bacon rashers, chopped
  • 4 eggs
  • 160ml thickened cream
  • 125ml milk
  • 23.40 gm Dijon mustard
  • 60g cheddar cheese
  • Pinch freshly grated nutmeg
  • Rocket leaves, to serve
  • Bush tomato relish (see related recipe), to serve
Instructions:
  • Preheat the oven to 180C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan with pastry, chill in the fridge for 10 minutes. Prick the pastry base with a fork, line with non-stick baking paper, fill with rice or pastry weights, and bake for 15 minutes. Remove paper and weights, bake for 5 more minutes until dry and crisp. Cool slightly before using.
  • In a frypan over medium heat, sizzle bacon in oil for 5 minutes until crispy. Pat dry on paper towel.
  • Combine eggs, cream, milk, and mustard in a bowl, mix in cheese and nutmeg, then season to taste.
  • Sprinkle half of the bacon on the pastry base, pour in the egg mixture, then top with the rest of the bacon. Bake for 20-25 minutes until fully cooked.
  • Top the warm or room temperature tart with rocket leaves and bush tomato relish before serving.

Similar Recipes