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Bacon and egg breakfast tart recipe

Bacon and egg breakfast tart
An easy composition of delicious ingredients Credit: Haarala Hamilton

This tart is not just for breakfast, of course. It makes a good lunch or easy supper, too. It’s quite rich, so serve it alongside a green salad with a mustardy dressing.

If you buy ready rolled puff pastry for this – I use Dorset Pastry which is more expensive but worth it – you only have to roll it a little to get the right size of rectangle for the tart.

Prep time: 10 minutes ¦ Cooking time: 25 minutes

SERVES

4

INGREDIENTS

  • 325g all-butter puff pastry
  • Flour, for dusting
  • 200g mascarpone
  • 155g cheddar cheese, grated
  • 200g streaky bacon
  • 12 cherry tomatoes, 
halved
  • 4 large eggs, plus 
1 small egg

METHOD

  1. Preheat the oven to 200C/ 190C fan*/gas mark 6.
  2. Roll out the pastry on 
a lightly floured surface 
to a rectangle measuring 
30 x 40cm. Put this on a lined metal baking sheet.
  3. Mix the mascarpone and cheddar cheese together. Score a 1cm border around the edge of the pastry with 
a sharp knife (being careful 
not to cut right through). Spread the cheese mixture over the pastry, keeping it within the border.
  4. Lay the bacon slices over the cheese mixture, then add the tomatoes. You don’t need salt but grind some black pepper over the top.
  5. Lightly beat the small 
egg and brush the pastry border with it. Bake in the oven for 15 minutes.
  6. The whole tart may have puffed up, so gently press 
it down with the back 
of a spoon. Break the remaining eggs on top
  7. of the tart, one in each quarter. Return the tart to the oven for 7-8 minutes, 
or until the eggs have just set (keep an eye on them). Serve immediately.

*Diana’s conversion may differ slightly from the standard