ESG ES - Recipes: Crispy Egg and Bacon Tart

Prep: 45 minutes • Cook: 35 minutes • Serves: 4

Eggs – 4
White Onion, peeled and finely sliced – 3
Smoked Bacon, diced – 50g
Olive Oil – 20ml
Carrot, peeled and finely sliced – 1
Beetroot, wrapped in aluminum foil – 1
Sugar snaps – 50g
Cherry Tomato – 50g
Cauliflower, florets only – 30g
White button mushrooms, sliced – 50g
Watercress – 50g
Balsamic Vinegar – 20ml
Extra Virgin Olive Oil – 60ml
Puff Pastry, 15cm diameter – 4pcs
Salt & Pepper to taste

  1. Place the eggs in boiling water for 6 minutes and cool in iced water. Peel the egg and set aside.
  2. Place the puff pastry on a baking tray. Cover with parchment paper and place a second baking tray on top (to avoid the pastry raising). Bake the puff pastry at 180°C for 10 min.
  3. Heat the olive oil in a non-stick pan, add the onion and bacon, cook for 5 minutes on high heat. Set aside.
  4. Place the beetroot in the oven and bake at 180°C for 15 minutes. Once beetroot is cooked, peel and dice, combine the extra virgin olive oil and balsamic vinegar.
  5. Add all the vegetable. Place the cooked puff pastry on a plate, top with the onion and bacon and finish with seasoned vegetables and egg.