Freeform egg and bacon tarts | Women's Weekly Food
Served with tomato chutney, these easy bacon and egg tarts are perfect for breakfast or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 2/3 cup (250g) plain (all-purpose) flour
- 150 grams (4½ ounces) butter, chopped
- 2 tablespoons iced water, approximately
- 2 teaspoons olive oil
- 1 medium brown onion (150g), sliced thinly
- 4 rindless bacon slices (260g), sliced thinly
- 50 grams (1½ ounces) baby spinach leaves
- 1/3 cup (80ml) pouring cream
- 6 eggs
- 2 tablespoons coarsely chopped fresh flat leaf parsley
- 1/2 cup (160g) tomato chutney
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