- Peanut free
- Shellfish free
- Seafood free
- No added sugar
Impress your brunch guests with this cheesy bacon and egg tart. It’s finished with a zesty pesto.
- Serves6
- Cook time40 minutes
- Prep time20 minutes, + chilling time
Ingredients
- 8 slices Coles Rindless Shortcut Bacon
- 3 sheets frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg yolk
- 1 tbs milk
- 2 tbs black or white sesame seeds
- 200g crème fraîche or light sour cream
- 1/2 cup (50g) coarsely grated mozzarella
- 1/2 cup (60g) coarsely grated manchego or vintage cheddar
- 2 tbs olive oil
- 6 Coles Australian Free Range Eggs
- Baby rocket leaves, to serve
Chive & rocket pesto
- 1/4 cup coarsely chopped chives
- 60g baby rocket leaves
- 1 garlic clove, crushed
- 1/3 cup (25g) finely grated parmesan
- 1/4 cup (40g) pine nuts, toasted
- 1/2 cup (125ml) avocado oil or olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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 a large baking tray with baking paper. Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, turning, for 5 mins or until just golden. Transfer to a plate lined with paper towel.
Step 2
Place the pastry on a clean work surface. Use a small sharp knife to cut 1 pastry sheet in half and attach to the edge of another pastry sheet, overlapping slightly. Use a fork to gently press to seal. Place on the lined tray. Combine the egg yolk and milk in a small bowl. Season. Lightly brush egg yolk mixture over the edge of the pastry. Use a small sharp knife to cut the remaining pastry into 2cm-thick strips. Arrange half the strips over the pastry to make a border. Brush the pastry border with a little more egg yolk mixture. Top the border with the remaining pastry strips and brush with the remaining egg yolk mixture. Sprinkle with black or white sesame seeds. Place in the fridge for 5 mins to chill.
Step 3
Place crème fraîche or sour cream, mozzarella and manchego or cheddar in a small bowl. Season and stir to combine. Spoon the cheese mixture over the pastry inside the border and use back of the spoon to spread to the edge of the border. Top with the bacon. Bake for 25-30 mins or until the pastry is golden brown and puffed.
Step 4
Meanwhile, to make the chive and rocket pesto, place the chives, rocket, garlic, parmesan and pine nuts in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Step 5
Heat the oil in the frying pan over medium heat. Crack the eggs around the pan. Cook the eggs for 2-3 mins or until the white is just set*. Season.
Step 6
Place the tart on a serving platter and arrange the eggs over the top. Drizzle with the pesto and sprinkle with the rocket. Serve immediately.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not eat raw egg
Recipe tip
COOK. STORE. SAVE.
Smart swap: Manchego is delicious in this recipe, but to save money you can use tasty cheddar instead.
Use it up: Freeze any leftover pesto in ice cube trays until firm. Transfer to a sealable bag and freeze for up to 3 months. Thaw before using.
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