This egg and bacon tart with shortcrust pastry, creme fraiche and fresh herbs is a wonderful dish for a brunch buffet as it is incredibly easy to make, attractive to look at and very delicious. Great served warm or cold for added flexibility!
5 people made this
1 sheet shortcrust pastry
6 tablespoons creme fraiche
6 rashers bacon, cut into 3cm squares
chopped fresh chives, to taste
salt and pepper, to taste
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease an 18cm tart tin.
Gently press the shortcrust pastry into the base and sides of the prepared tin, rolling out a little more if needed. Spread the crème fraiche over the pastry.
In a frying pan, lightly fry the bacon until browned then set aside.
Very carefully and one at a time, break the eggs into a small bowl then pour carefully into the tart, taking care not to break the yolk. Arrange in a pleasing pattern, with one yolk right in the centre and the others around it. Sprinkle the bacon on top then top with the chives and seasoning.
Bake in the preheated oven for 30 minutes, or until the yolks are cooked to taste and the whites are no longer runny. Remove from the oven and serve warm or cold.