Bacon and egg puff pastry hearts
- Bacon and egg hearts
- 1 x 400g roll frozen puff pastry, thawed
- 5 eggs
- 30ml (2 tbsp) harissa paste
- 4 rashers streaky bacon
- salt and freshly ground black pepper, to taste
- fresh basil leaves, to serve
- roasted cherry tomatoes, to serve
Preheat the oven to 220°C and grease and line a baking sheet.
Roll out the puff pastry and, using a 10cm-wide heart stencil or cookie cutter, cut out 4 hearts and place on the prepared baking sheet. Using the remaining puff pastry, cut out another 4 hearts and use a smaller heart stencil or cookie cutter to cut out the middle. You should be left with a 0,5cm border.
Whisk one egg and use to brush the borders of the hearts then stick the cut-out on top. Prick the centre of the heart with a fork and brush the entire heart with egg wash. Bake in the oven until puffed and golden, 15 – 20 minutes. Remove from oven. Leave the oven on.
Spread the harissa paste inside each heart then arrange the bacon around the inside edges.
Working with one egg at a time, crack into a separate bowl then pour an egg into each tart. Return to the oven and bake until the eggs are cooked through, about 5 minutes. Serve the tarts warm with the fresh basil leaves and roasted cherry tomatoes.