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Egg, bacon and tomato tart

Why not have a taste of breakfast for dinner with our simple and tasty recipe for an egg bacon and tomato tart?


  • 200g sour cream or creme fraiche
  • 2 tsp chopped thyme leaves, plus extra to serve
  • 2 tsp Dijon mustard
  • 150g halved cherry tomatoes
  • 2 truss tomatoes, cut into wedges
  • 6 smoky bacon rashers
  • 6 eggs
  • 2 tbs pure (thin) cream
  • 2 tbs finely grated cheddar cheese

For the Cheddar Pastry:

  • 125g each plain and wholemeal flour
  • 150g chilled unsalted butter, cut into small pieces
  • 100g cheddar cheese, coarsely grated
  • 1 egg
  • 1 tbs white vinegar


Step 1 – For the cheddar pastry: combine the flours, butter, cheddar, and a pinch of salt in a food processor and pulse until combined but maintain small lumps of butter.

Step 2 – Merge the egg and vinegar in a bowl, mixing with a fork, then add to the mixture. Gently add the dry ingredients until a rough dough forms.

Step 3 – Lightly knead to form into a disc, wrap in plastic wrap and refrigerate to rest for 1 hour.

Step 4 – Roll out pastry on a lightly floured surface to a rectangle and line a baking tray, pressing into the corners. Trim so the edges overhang the sides by about 2cm. Refrigerate until required.

Step 5 – Preheat the oven to 180°C. Combine sour cream, thyme, and mustard in a bowl and spread over the base of the tart.

Step 6 – Spread tomatoes over the top, leaving six gaps (these gaps are where the eggs will fit). Tear the bacon into rough pieces and tuck around the tomatoes.

Step 7 – Crack an egg into each gap. Drizzle over the cream, scatter with the cheddar and season, then gently fold in the overhanging pastry to form a rough border.

Step 8 – Bake for 30-35 minutes until the pastry is golden brown and the eggs are set. Serve the tart warm or at room temperature.