Published On: Thu, May 30th, 2019

Brunch tarts recipe

Brunch is just the best! We love having the time to cook something truly delicious that’ll leave us feeling full all day. These tasty tarts are the perfect example – completely gluten-free and great fun to make with the family!

Brunch tarts recipe

Brunch tarts

These little tarts are so versatile – fill them with your favourite brunch foods and you're good to go!

Course Breakfast
Cuisine british
Keyword Brunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 529 kcal
Author Bacofoil

Ingredients

  • 1 pack of gluten-free ready-to-roll puff pastry
  • 1 tbsp milk
  • 100 g crème fraîche (full fat)
  • 1 tsp chopped chives plus a few extra to garnish
  • 50 g grated cheese (such as Lancashire, Cheddar, Emmental or Jarlsberg)
  • 4 rashers of good quality dry-cured streaky bacon each cut into 4 pieces
  • 8 cherry tomatoes halved
  • 4 free-range eggs
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 180oC/Gas Mark 6. Line two baking trays with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the pastry won’t stick to the foil).

  2. Unroll the pastry and trim the edges, then cut into 4 rectangles. Carefully transfer 2 rectangles onto each tray. Use knife to score an inner rectangle about 1cm (1⁄2in) in from the edges, but don’t cut all the way through. This helps the pastry puff up at the edges. Brush the edges only with a little milk.

  3. Mix the crème fraîche with the cheese and most of the chives, then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven.

  4. With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of Bacofoil® loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving.

Nutrition Facts
Brunch tarts
Amount Per Serving
Calories 529 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 12.8g 64%
Sugars 1.7g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

 

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