bacon, egg and tomato tart
- 1 x 375g sheet frozen puff pastry, thawed (see cook’s note+)
- 150g provolone cheese, torn
- 6 rashes bacon
- ½ cup (100g) semi-sundried cherry tomatoes
- 2 tablespoons italian hot chilli sauce++
- 4 eggs
- Preheat oven to 200°C (400°F). Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
- Top the pastry with half the cheese. Top with the bacon, tomatoes and 1 tablespoon of the chilli sauce. Crack the eggs onto the tart, top with the remaining cheese and cook for 20–25 minutes or until golden and the eggs are just cooked. Serve with the remaining chilli sauce. Serves 8
+ We used an Italian pepperoncini chilli sauce, but you can use any chilli sauce or paste you prefer.
© DONNA HAY GROUP
