Bacon and egg pie recipe
Serve Simmone Logue's bacon, egg and tomato tart with a green salad for a hearty lunch, or pack it up for a picnic.
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.deliciousmagazine.co.uk.
Cooking tools:
- Mixing bowl
- Sifter
- Fingertips
- Plastic wrap
- Oven
- Rolling pin
- Baking sheet
- Parchment paper
- Baking beans
- Skillet
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Pastry brush
- Spatula
- Colander
- Fork
- Plate
- Refrigerator
Ingredients
- 300g plain flour, plus extra to dust
- 150g chilled salted butter, chopped or grated
- 60ml ice-cold water
- 4 tbsp olive oil
- 4 red onions, thinly sliced
- 2 bay leaves
- 2 tbsp balsamic vinegar
- 4 tbsp tomato paste
- 4 British free-range back bacon rashers, rind removed, roughly chopped
- 4 large free-range eggs
- 250ml whipping cream
- 2 large tomatoes, sliced
- 50g cheddar cheese, grated
- 2 tbsp chopped flatleaf parsley
- You’ll also need
- 38cm x 26cm x 3-4cm deep baking tray, greased
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