Quick & Easy

Freeform egg and bacon tarts

Served with tomato chutney, these easy bacon and egg tarts are perfect for breakfast or brunch.
FREEFORM EGG and Bacon Tarts
6 Item



1.Process flour and butter until crumbly. With motor operating, add enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Preheat oven to 200°C/400°F. Grease two oven trays.
3.Heat oil in medium frying pan; cook onion and bacon, stirring, until onion softens. Remove from heat; stir in spinach and cream.
4.Divide pastry into six pieces. Roll each piece into a 15cm (6-inch) round on floured surface; place three rounds on each tray. Divide bacon mixture among rounds, leaving 4cm (1½-inch) border; fold up border by pinching pastry together.
5.Bake tarts 15 minutes; remove from oven. Crack an egg into each tart; bake further 12 minutes.
6.Sprinkle tarts with parsley, serve with chutney.

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