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Bacon, egg and feta tarts

Bacon, egg and feta tarts
Recipe type: Breakfast
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Start the weekend with these delightful little bacon, egg & feta tarts.
  • 4 frozen puff pastry sheets, thawed
  • 1 tbs olive oil
  • 150g chopped bacon
  • 100g marinated feta, drained, crumbled
  • 4 eggs
  • 2 tbs grated parmesan
  • Wild rocket, to serve
  1. Preheat the oven to 200°C and line a tray with baking paper.
  2. Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
  3. Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.
  4. Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.
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