Pulse the flour, butter, salt and paprika in a food processor until it resembles
breadcrumbs. Add 2 tbsps cold water, or enough to just bind your pastry. Bring
the pastry together, wrap in cling film & chill for 15 minutes in the fridge.
Meanwhile, preheat the grill and cook the bacon rashers until just cooked, and
allow to cool. They don’t need to be too crispy because they will have a second
cook in the oven.
On a floured surface, roll your pastry to the thickness of a £1 coin. Carefully
line 6 x 10cm tartlet tins, cutting off any excess pastry. Again, chill the pastry in
the fridge for 30 mins – this helps prevent shrinking in the oven.
Preheat the oven to 190°C, fan 170°C, gas mark 5. Line each tart case with
baking paper and fill with baking beans. Place on a baking sheet and cook in the
oven for 20 minutes.
Remove the baking beans and the paper and return the cases to the oven for a
further 5 minutes. The base of the case should now feel dry to the touch.
Divide the bacon rashers, putting a rasher in each case - don’t be afraid to
make them stand above the pastry, it's lovely seeing them through the filling.
Carefully crack an egg into case and drop two halved tomatoes onto the surface.
Drizzle a little cream over each egg, just as much as the tart case will hold.
Season well and lie a slice of mushroom over each tart. Finish by sprinkling over
some chopped parsley. Cook at 180°C, fan 160°C, gas mark 4 for 15 minutes or
until the egg is just set.
Our kind friends at Higgidy are offering the chance to win £30 worth
of Higgidy vouchers plus a copy of the Higgidy cookbook.
Higgidy want to hear your recipes for pies, quiches and tarts using the
eggs from your girls! The three favourites will be featured in the next
issue of
Chicken & Egg
Send us your recipes via
the closing date
for entries is 31
August 2014.