Topped with spinach and spring onion, this bacon and egg tart makes for a tasty breakfast or brunch. It makes the most of irresistible Primo Short Cut Rindless Bacon.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
For a tasty weekend brunch or light meal, try this bacon and egg tart with ricotta. Make it with this delicious Primo Shortcut Bacon. To get started, line two baking trays with baking paper. Take one filo sheet and place it on one of the lined trays. Brush the filo with a little melted butter and sprinkle with some breadcrumbs, leaving a two centimetre border around the edge. Top with another sheet. Repeat with more butter and breadcrumbs, finishing with a sheet of filo. Next, fold over the edges to make a border like this. Pop in a preheated oven at 200 degrees Celsius and bake for 10 to 12 minutes or until the pastry is golden and starting to crisp. Once cooled, spread the ricotta over the top base and use the back of a spoon to make four indents in the ricotta. Carefully crack an egg into each indent, then arrange the tomato and half the bacon over the tart. Place the remaining bacon on the second tray. Bake the tart and bacon for 12 to 15 minutes or until the bacon is crisp and the eggs are cooked to your liking. To serve, season the tart with pepper and top with spinach and sprinkle with spring onions. Serve the tart with the crispy baked bacon for more delicious flavour. Enjoy this bacon and egg tart for breakfast, lunch and dinner. It's a great recipe to have on hand for easy entertaining.
Ingredients
5 sheets filo pastry
60g butter, melted
80g fresh breadcrumbs (made from day-old bread)
375g smooth ricotta
4 eggs
150g red Perino tomatoes, sliced
12 rashers Primo Short Cut Rindless Bacon
Baby spinach leaves, to serve
Thinly sliced spring onion, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 filo sheet on 1 lined tray. Brush filo with a little butter and sprinkle with some of the breadcrumbs, leaving a 2cm border. Top with another filo sheet. Repeat layering with the remaining butter, breadcrumbs and filo sheets. Fold over the edges to make a border. Bake for 10-12 mins or until the pastry is golden and starting to crisp. Set aside to cool.
Step 2
Spread ricotta over the tart base and use back of a spoon to make 4 indents in the ricotta. Gently crack an egg into each indent. Arrange the tomato and half the bacon over the tart. Arrange the remaining bacon over the remaining lined tray. Bake the tart and the bacon for 12-15 mins or until the bacon is crisp and the eggs are cooked to your liking.
Step 3
Season tart and top with spinach and spring onion. Serve with baked bacon.
Topped with spinach and spring onion, this bacon and egg tart makes for a tasty breakfast or brunch. It makes the most of irresistible Primo Short Cut Rindless Bacon.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 filo sheet on 1 lined tray. Brush filo with a little butter and sprinkle with some of the breadcrumbs, leaving a 2cm border. Top with another filo sheet. Repeat layering with the remaining butter, breadcrumbs and filo sheets. Fold over the edges to make a border. Bake for 10-12 mins or until the pastry is golden and starting to crisp. Set aside to cool.
Step 2
Spread ricotta over the tart base and use back of a spoon to make 4 indents in the ricotta. Gently crack an egg into each indent. Arrange the tomato and half the bacon over the tart. Arrange the remaining bacon over the remaining lined tray. Bake the tart and the bacon for 12-15 mins or until the bacon is crisp and the eggs are cooked to your liking.
Step 3
Season tart and top with spinach and spring onion. Serve with baked bacon.
