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.