Ingredients (to serve two)
Half a packet of ready made puff pastry
a little beaten egg
a handful of cherry tomatoes (I used about 12)
2 fresh free range eggs - the fresher they are, the better they will hold their shape when you add them to the tart
about 25g finely grated Parmesan cheese
olive oil spray (optional)
Pre-heat the oven to 220c (200 fan) 425 F gas mark 7
Grease a 20cm round loose bottomed cake tin and line the base
Roll out the pastry to a 20cm circle. Score almost through it 2cm in from the edge. Prick the area inside the score line all over with a fork. Brush the area outside the line with beaten egg. Place the pastry in the tin.
Halve the tomatoes and arrange them, cut side up, to fill the inner circle. Sprinkle with salt and pepper, and if you have any olive oil spray give them a light spritz of it.
Place the tin in the oven and cook for 10 minutes. By this time the outer ring of pastry should have started to rise and the tomatoes to soften. Break the eggs into separate small cups.
Remove from the oven and carefully slide one egg onto each half of the central area, positioning them so the white runs down between the tomatoes rather than over the pastry rim. Sprinkle over the grated Parmesan.
Return to the oven and cook until the eggs are done to your preference - 10 minutes if you like the yolks runny, 15 if, like me, you like them hard.
Cut in half so that each half has an egg on it, and serve.
note- the print button doesn't work in all browsers, but the PDF one does and you can print from that.
I am sharing this with Kitchen Clearout at Madhouse Family Reviews
and also, since it cost practically nothing to make, Credit Crunch Munch hosted this month by Utterly Scrummy along with Fuss Free Flavours and Fab Food 4 All.