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Breakfast heart tart recipe

Breakfast heart tart recipe

46 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


  • 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

  • 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


  1. 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.
  2. 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. 
  3. 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.

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