So simple! I love using filo to make a quick tart and this easy method may give you inspiration for sweet as well as savoury tarts.
INGREDIENTS
8 x sheets filo pastry
1Tbsp extra virgin olive oil
30-40gm baby spinach
4 x slices ½cm thick Roma tomato
40gm grated vintage cheddar
4 x eggs
salt and black pepper
crispy fried bacon to serve
COOKS NOTES
- Top with slice of prosciutto, Krunchilli condiment, dollop of Romesco or Pesto or a fresh salsa verde, or a combination of any of these. Add fried mushrooms and goats cheese, chorizo slices, pickled red onion or top with smoked salmon slices and a dollop of Greek yoghurt scattered with dill... the ideas are endless.
- If possible use Roma tomatoes as they have less seeds and more flesh so are unlikely to make the pastry base soggy.
- Brush pastry with melted butter in place of oil if preferred.
- Fry chopped bacon until crisp while tarts are cooking in the oven. Drain and keep warm in oven if necessary.
- Eggs will continue cooking once out of oven, so it may be prudent to cook for 8 or 9 minutes. Look for the egg white being opaque and gently push with finger tip on yolk to check for doneness.
- Serve as an easy supper option during the week with a big crisp salad.
METHOD
- Use 2 sheets filo pastry per tart. For each tart, place one sheet of filo on bench. Brush with a little olive oil, coating the whole sheet. Place second sheet on top and brush again. Push filo from outside edges into a scrunched 10-12cm disk.
- Divide spinach leaves between the 4 'nests', placing them flat in the centre. Place a slice of tomato on top, leaving some spinach poking out from underneath. Season with a little salt and pepper. Scatter over grated cheese and press down flat. Be aware that the egg will eventually sit in the centre, so the filo needs to hold the egg within the 'nest' shape.
- Place tarts on large baking tray lined with non-stick baking paper. Bake for 10 minutes, then crack the eggs and place into the centre of the hot tarts.
- Replace into oven and bake for a further 10 minutes for a soft yolk, or a couple of minutes longer if yolk is preferred hard.
- Serve immediately scattered with crispy bacon.
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