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Egg and bacon filo tarts with roasted tomatoes and mushrooms
Egg and bacon filo tarts with roasted tomatoes and mushrooms
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful egg and bacon filo tarts.
Ingredients:
  • 400g trussed cherry tomatoes
  • 200g button mushrooms
  • 3 sprigs thyme
  • 6 sheets filo pastry
  • 50g butter, melted
  • 4 bacon rashers, coarsely chopped
  • 6 eggs
  • 80g cheddar cheese
Instructions:
  • Preheat your oven to 180C. Line a baking tray with parchment paper. Arrange tomatoes and mushrooms on the tray. In a small bowl, mix together oil and garlic. Drizzle the mixture over the tomatoes and mushrooms. Top with thyme sprigs. Season with salt and pepper. Bake for 15 minutes, or until the tomatoes and mushrooms are tender.
  • Grease six Texas muffin pans each holding 3/4 cup (185ml) capacity.
  • Cut the filo sheets in half. Brush one filo half with butter, then layer the other half on top. Cut into quarters using a small sharp knife. Layer the filo quarters, brushing each layer with butter and slightly turning to fan out. Repeat with the remaining filo and butter. Line the prepared pans with the filo.
  • Fry bacon in a large pan over high heat, stirring occasionally, until crispy, about 5 minutes. Remove from heat.
  • Divide half of the bacon among the pastry cases. Crack an egg into each case, then top with the remaining bacon and cheese. Bake for 25 minutes until the filling is set and the pastry is crisp. Serve alongside fresh tomato and mushrooms.

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