Smoky bacon & egg tart

SERVES 4 

PREP 10 mins 

COOK 30 mins

Ingredients

• 375g frozen block puff pastry, thawed 

• 2 tbsp tomato chutney 

• 6 thin streaky rindless bacon rashers 

• 4 eggs, at room temperature, plus 

• 1 lightly beaten, extra, for glazing

Method

1. Preheat oven to 200C or 180C fan. 
2. Using a rolling pin, roll out pastry between sheets of baking paper to form a 20cm x 30cm rectangle. Place on a large non-stick baking tray. 
3. Using a small knife, mark a 2cm-thick border. 
4. Spread chutney within border. 
5. Drape bacon over top of chutney, overlapping and leaving 4 gaps for eggs.
6.  Brush edges with beaten egg to lightly glaze. 
7. Bake for 20 mins, until pastry is starting to brown. 
8. Remove from oven and gently flatten pastry if puffed up. 
9. Crack an egg into each gap and bake for 7-8 mins, until cooked to your liking Season and serve.