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.