Try these for a super simple dinner or lunch with a green salad.
Egg & bacon tarts – serves 4
- 1 sheet puff pastry
- 3 tbsp crème fraîche
- 4 tbsp grated gruyère
- 8 slices thin streaky smoked bacon
- 4 eggs, plus 1 beaten for glazing
Heat the oven to 200C/fan 180C/gas 6.
Roll the pastry out onto a board and cut into 4 rectangles. Place them onto a baking sheet and score a border 1cm in from the edge on each one.
Mix the crème fraîche and gruyère together and season, then divide this mixture between the tarts and spread out to the borders.
Stretch the bacon rashers to stretch and flatten them out, then cut each piece in half. Cover each tart with 4 pieces of bacon.
Glaze the edges of the pastry with the beaten egg and bake for 10 minutes.
Break one egg at a time into a fine sieve to get rid of the more watery bit of the white, then gently slide onto a tart. Bake for another 8 to 10 minutes or until the egg white is set. Season the egg before serving.
(Original recipe by Janinie Ratcliffe in Olive Magazine, March 2016.)
Jono & Jules do food & wine 
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