These delicate egg and bacon filo tarts pack a punch of flavour.
- Preheat oven to 180C. Line a baking tray with baking paper. Place tomatoes and mushrooms on prepared tray. Combine oil and garlic in a small bowl. Drizzle over tomato and mushrooms. Sprinkle with thyme sprigs. Season with salt and pepper. Bake for 15 minute or until tomato and mushroom are tender.
- Meanwhile, grease six 3/4 cup (185ml) Texas muffin pans.
- Cut filo sheets in half. Brush a filo half with butter. Top with remaining filo half. Use a small sharp knife to cut into quarters. Layer filo quarters, brushing with a little butter, turning each layer slightly to fan out. Repeat with remaining filo and butter. Line prepared pans with filo.
- Cook bacon in a large frying pan over high heat. Cook, stirring, for 5 minutes or until crisp. Remove from heat.
- Spoon half the bacon among pastry cases. Crack an egg into each case. Sprinkle with remaining bacon and cheese. Bake for 25 minutes or until filling is set and pastry is crisp. Serve with tomato and mushrooms.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set