Whiskey Smoked Bacon, Egg & Tomato Tart

INGREDIENTS

• 1 Pack Simply Better Ready To Roll All Butter Frozen Puff Pastry, thawed and fridge cold
• 150g Simply Better Italian Mozzarella Di Bufala Campana
• 1 Pack Simply Better Thick Cut Whiskey Smoked Dry Cured Irish Back Rashers
• 2 Tbsp Simply Better Tomato Kasundi Spiced Chutney
• Simply Better Italian Sun-Dried Tomatoes, cut into thin strips
• 4 Simply Better Corn Fed Eggs
• Simply Better Handmade Hot Chilli Sauce

METHOD

1. Preheat the oven to 200°C Fan (400°F). Roll out the puff pastry to a large rectangle measuring 24cm X 32cm and place on a parchment lined baking tray.
2. Cut a 5cm border around the edge of the pastry to allow the edges to puff up and rise when baking. Spread the tomato kasundi chutney over the centre of the pastry then tear the mozzarella and scatter half of the cheese on top.
3. Lay the rashers across the centre of the pastry, folding them slightly to allow for little pockets to catch the eggs, sprinkle over the strips of sun-dried tomatoes.
4. Crack the eggs onto the tart, top with the remaining torn mozzarella and drizzle over some hot chilli sauce. Transfer the tray to the oven and cook for 20–25 minutes until golden and the eggs are just cooked. Serve with the remaining chilli sauce.