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Breakfast heart tart recipe

48 ratings

Spread the love on Valentine's morning with this smoky, savoury bacon, egg, crème fraîche and tomato breakfast tart. Cheap to make and a great chance to get creative in the kitchen, finish with fresh basil leaves for added freshness. See method

Serves 4
20 mins to prepare and 30 mins to cook
457 calories / serving

Ingredients

375g pack ready-rolled lighter puff pastry
60ml 50% less fat crème fraîche
3 eggs, plus 2 egg yolks
5-6 slices Tesco Finest chestnut smoked streaky bacon (from a 240g pack)
100g cherry tomatoes, halved
10g fresh flat-leaf parsley, roughly chopped
10g fresh basil, leaves picked

Each serving contains

Energy
1910kj
457kcal 23%
Fat
27g 38%
Saturates
11g 56%
Sugars
4g 4%
Salt
1.4g 23%

of the reference intake
Carbohydrate 37g Protein 16.5g Fibre 2.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Cut the pastry into a large heart shape, about 30 x 30cm. (Remove and save the excess pastry for another recipe.) Using a sharp knife, score a line 1cm from the edge to create a border, then transfer to a nonstick baking sheet.
Mix the crème fraîche and the egg yolks in a bowl; season. Spoon onto the pastry, being careful not to go over the border. Arrange the bacon and the tomatoes in the heart, leaving a gap in the middle for the eggs. Scatter with the parsley.
Beat 1 egg, then brush the pastry border with it. Bake on the middle shelf for 18 mins until lightly golden, then crack the remaining eggs into the centre. Bake for a further 10-12 mins until the pastry is deep golden and the eggs are cooked. Scatter with the basil leaves to serve.

See more Baking recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.