Bacon and Egg Tart
This delicious tart is great eaten hot or cold, and will be a welcome addition to any picnic basket.
- Roll out pastry to 3mm thick and use to line a rectangular tart tin. Prick the base all over with a fork and chill for 30 minutes.
- Heat oven to 220 degC. Arrange the bacon rashers to cover the pastry base. Bake for 15 minutes to partially cook the pastry and bacon.
- Break the eggs into a bowl, add the parsley and season with salt and pepper. Gently stir with a fork to just break up the eggs but not combine. Pour the egg mixture around the bacon.
- Bake for 15 to 20 minutes or until the egg is set and the pastry is golden brown. Slice to serve hot or cold.