An egg and bacon variation on the Mini Goat’s Cheese Tarts With Grilled Asparagus

Ingredients

• 10 sheets filo pastry
• 100 grams butter, melted
• 250 grams marinated feta, well drained
• 6 eggs
• 3/4 cup cream
• 10 slices pancetta or quality bacon rashers
• 150 grams semi-dried tomatoes, diced
• 1/2 cup chopped parley (Italian parsley is best here)

Method

1. Take one sheet filo of pastry and divide in three width-wise and then cut in half to give you 6 even-sized pieces. Brush one piece with butter and top with a second layer of filo slightly off centre. Repeat with the other four pieces of filo. Place the buttered square into a well- greased muffin tin. Repeat with the remaining filo and butter to make 10 muffin-sized tart bases.
2. Dice the feta into 1cm pieces and place even quantities into the centre of each muffin. Beat the eggs and cream together with a good seasoning of pepper and pour equally over the feta.
3. Bake at 190 degrees Celsius for 10 minutes or until the egg mixture has set and the pastry golden.
4. Cut the prosciutto or bacon into 2cm pieces and pan fry in a dash oil over a moderate heat until the prosciutto or bacon is golden and crispy. Toss through the diced semi-dried tomatoes and parsley and pile equal amounts on top of each filo parcel. Serve the tarts with your favourite vinaigrette, and salad leaves and dressing.

Cooks Tips

Pancetta can be purchased from most delicatessens. It is the spiced cured belly or pork; it is not smoked like bacon. If you cannot obtain pancetta, use your favourite bacon.