Ingredients
- 6 slices rindless shortcut bacon
- 2 sheets frozen puff pastry, just thawed
- 1 tablespoon milk
- 2 tablespoons black &/or white sesame seeds
- 300 gram light sour cream
- 1/2 cup (60 grams) finely grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons Gourmet Garden Garlic, Cold Blended Paste
- 1 pack (4 grams) Gourmet Garden Lightly Dried Chives, divided
- 2 tablespoons Gourmet Garden Lightly Dried Parsley
- 5 eggs
- 1/4 cup (60 mililiters) olive oil
- To Serve
- 1/3 cup spicy tomato relish
- baby rocket leaves
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Preheat oven to 230°C (210˚C fan forced). Line 2 large baking trays with baking paper. Add the bacon in a single layer to one of the trays and bake, turning once, for 8-10 mins or until just golden. Transfer to a plate lined with paper towel.
- 2 Position a pastry sheet on the second baking tray. Use a sharp knife to cut the remaining pastry sheet into thirds. Attach one third to the edge of already positioned pastry sheet, overlapping slightly. Use a fork to gently press and seal. Lightly brush milk over a 2cm edge of the formed pastry sheet. Use a sharp knife to cut the remaining ⅔ of pastry into 2cm-thick strips. Arrange pastry strips around the 4 sides of the pastry to make a border. Brush the pastry border with a little more milk and top with the remaining pastry strips. Finish with a brush of milk and sprinkle the edge with sesame seeds. Place in the fridge for 5 mins to chill.
- 3 Place sour cream, cheese, mustard, garlic and 1 tablespoon each of the chives and parsley in a bowl. Season and stir to combine. Spread the cheese mixture evenly over the pastry “tart” base to the edges of the border. Position the bacon randomly on cheese mixture. Bake for 20-25 mins or until the pastry is lightly golden brown and puffed.
- 4 Remove tray from oven and using the back of a spoon, make 5 indents in cheese mixture to hold the eggs. Break the eggs, one at a time, into a small bowl and gently pour into the indents made. Return to oven and bake a further 10 minutes or until eggs cooked to your liking.
- 5 To make the oil- stir the remaining chives and parsley into the oil and allow to sit until ready to serve.
- 6 Place the tart on a serving platter, dollop the relish randomly over eggs, scatter rocket leaves and drizzle with the chive and parsley oil. Serve immediately or at room temperature.
