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Serves: 1

Ingredients

For each individual tart you will need:-

1 x 12 cm (5 in) disc of puff pastry, preferably all-butter, ready-rolled or from a block (I use a saucer as a template)
1 scant tsp sundried tomato paste or purée
2 rashers of streaky bacon, snipped into strips
15 g (½ oz) black pudding
1 fresh small or medium egg
sea salt and freshly ground pepper
To Serve - a few rocket leaves; Tabasco sauce; grated Parmesan cheese, optional

Individual Bacon, Egg & Black Pudding Tarts

Breakfast in a flaky buttery tart! Just the job for brunch, lunch, supper - or even breakfast, these flavoursome tarts are far easier to make than they look and only take minutes to put together.

Method

1.  Preheat the oven to 220°C/425°F/Gas7/Aga Roasting Oven.
2.  Put the pastry disc onto a flat baking sheet lined with silicone paper. With the point of a sharp knife, score a border around the pastry about 1 cm (½in) from the edge and prick the centre several times with a fork. Chill in the fridge whilst you cook the bacon strips in a dry pan over a high heat until crisp and golden.
3.  Remove the pastry from the fridge and spread a scant teaspoon of sun-dried tomato paste in a thin layer over the inner circle. Spread the bacon over the top, followed by the crumbled black pudding.
4.  Cook at the top of the oven for 5 minutes, or until the rim is risen and just golden. With the back of a teaspoon press down and flatten the centre of the tart to form a pastry case, and then carefully run the spoon just under the pastry rim, releasing and opening up a slight channel for the egg white to run into.
5.   Break the egg into the middle of the tart and season with a little sea salt and freshly ground black pepper.  Cook for 4 minutes or until the egg white is just set and the yolk still runny. Scatter with any, or all, of the serving suggestions above, if using.

Get-Ahead
•   Prepare to the end of Step 4 up to 24hrs in advance. Cover and refrigerate. If cooking from cold, the egg may take a little longer to cook.
•   The pastry discs can be cut out (in quantity), interleaved, wrapped and frozen. Remove from the freezer just before required - they only take minutes to thaw out.

 Hints & Tips
•   Donít worry if an egg yolk gets stabbed on a sharp bit of bacon and breaks – it can happen!
•   Leave out the black pudding if you prefer, but it really only acts as a seasoning and offers a lovely deep savoury flavour - if you didnít know, you wouldnít know!
•   Some little bunches of cherry tomatoes on the vine, blistered in the hot oven until just burst and a little charred, but still holding their shape, are delicious served alongside the tarts.

Image gallery (click to view a full version of this image)

Associated Products

Magic Paper - Silicone Cooking Roll

£12.50

Giant Spatula - Tart-Quiche-Cake Lifter

£20.00

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