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Bacon, egg and feta tarts

  • 0:30 Prep
  • 0:20 Cook
  • Makes 4
  • Advanced


  • 4 frozen puff pastry sheets, thawed
  • 1 tablespoon olive oil
  • 150g chopped bacon
  • 100g feta, drained, crumbled
  • 4 eggs
  • 2 tablespoons grated parmesan
  • Wild rocket, to serve


  • 1
    Preheat the oven to 200°C and line a tray with baking paper.
  • 2
    Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
  • 3
    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.
  • 4
    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. Serve with rocket.

Source: taste.com.au


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