Bacon & Egg Tart with Ricotta

Made with creamy ricotta, this bacon and egg tart (recipe below) makes for an easy and delicious homemade brunch.

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Bacon & Egg Tart with Ricotta
Serves 4 Prep 15 mins (+ cooling time) Cooking 30 mins

5 sheets filo pastry
60g butter, melted
80g fresh breadcrumbs (made from day-old bread)
375g smooth ricotta
4 eggs
150g red Perino tomatoes, sliced
12 rashers Primo Short Cut Rindless Bacon
Baby spinach leaves, to serve
Thinly sliced spring onion, to serve

1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 filo sheet on 1 lined tray. Brush filo with a little butter and sprinkle with some of the breadcrumbs, leaving a 2cm border. Top with another filo sheet. Repeat layering with the remaining butter, breadcrumbs and filo sheets. Fold over the edges to make a border. Bake for 10-12 mins or until the pastry is golden and starting to crisp. Set aside to cool.
2. Spread ricotta over the tart base and use the back of a spoon to make 4 indents in the ricotta. Gently crack an egg into each indent. Arrange the tomato and half the bacon over the tart. Arrange the remaining bacon over the remaining lined tray. Bake the tart and the bacon for 12-15 mins or until the bacon is crisp and the eggs are cooked to your liking.
3. Season tart and top with spinach and spring onion. Serve with baked bacon.

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