Egg, bacon and tomato tart
Prepare the pastry case the day before for a quick and easy go-to meal!
15 minutes prep.
35 minutes cooking
- 200g sour cream or creme fraiche
- 2 tsp chopped thyme leaves, plus extra to serve
- 2 tsp Dijon mustard
- 150g cherry tomatoes, halved
- 2 truss tomatoes, cut into wedges
- 6 smoky bacon rashers
- 6 eggs
- 2 tbs pure (thin) cream
- 2 tbs finely grated cheddar cheese
- 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
- For the cheddar pastry, combine the flours, butter, cheddar and a pinch of salt in a food processor and pulse until combined, but still with small lumps of butter. Tip onto a work surface and make a well in the centre.
- Combine the egg and vinegar in a bowl, mixing with a fork, then add to the well, gently incorporating into the dry ingredients until a rough dough forms. Lightly knead to form into a disc, wrap in plastic wrap and refrigerate to rest for 1 hour.
- Roll out pastry on a lightly floured surface to a rough 30x40cm rectangle and line a 20x30cm baking tray, pressing into the corners. Trim so the edges overhang sides by about 2cm. Refrigerate until required.
- Preheat the oven to 180°C.
- Combine sour cream, thyme and mustard in a bowl, spread over base of the tart, then scatter 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, then carefully crack an egg into each gap, being careful not to break the yolks. Drizzle over the cream, scatter with the cheddar and season, then gently fold in the overhanging pastry to form a rough border.