Mushroom Bacon Tomato Tarts with Eggs

  • Serves: 8
  • Cooking Time: 40 MINS
  • Total Calories: 437 CALS

Nutrients per serving:

  • Fat: 25g
  • Saturated Fat: 7g
  • Sugars: 1.5g
  • Protein: 15g
  • Carbohydrates: 25g


Roll puff pastry, on lightly floured surface, into two 10-inch (25 cm) squares. Cut each square into 4 portions; arrange on 2 parchment-lined baking sheets.

Score a 1/4-inch (5 mm) border around each portion. Place in freezer for 20 minutes. Meanwhile, place bacon in preheated non-stick skillet set over medium-high heat. Cook for 10 minutes or until starting to brown. Add mushrooms, thyme and garlic. Cook for 10 minutes or until mushrooms are browned and tender. Stir in tomatoes and remove from heat; cool slightly. Stir in cheese. Preheat oven to 400°F (200°C). Remove puff pastry from freezer. Beat 1 egg with 1 tsp (5 mL) water. Brush around border of each portion of puff pastry. Spoon tomato mixture over pastry, staying within border. Bake for 15 minutes or until lightly browned. Remove from oven and crack an egg into centre of each tart. Sprinkle with salt and pepper. Bake for 8 to 10 minutes or until white is set and yolk is 
still slightly runny. 

Tip: Add 1 tbsp oil (15 mL) and omit the bacon to make this a delicious vegetarian dish. 


  • 1 package puff pastry (450 g)
  • 8 slices bacon, chopped
  • 8 oz chopped assorted mushrooms
  • 1 tbsp chopped fresh thyme
  • 4 cloves garlic, minced
  • 1 cup grape tomatoes, halved
  • 3/4 cup shredded smoked Gouda
  • 9 eggs, divided
  • Salt and pepper