Tuna and bacon tartlets
| Recipe By: | Hannah Lewery |
| Serves: | 4-6 |
| Cooking Time: | 35-40 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 free range eggs yolks
- 1 cup cream
- 1 cup Milk
- 30 g parsley, roughly chopped
- 2 x 170 g woolworths chunk light meat tuna in brine cans, drained
- sea salt and freshly ground black pepper, to taste
- 6 free range egg whites
- 125 g bacon, roughly chopped
- green beans, blanched, for serving
- italian parsley, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Mix the egg yolks, cream, milk, parsley and tuna in a large mixing bowl and season to taste.
- Beat the egg whites until they form soft peaks. Fold the egg whites into the tuna mixture.
- Add half the bacon, reserving the remaining half for serving. Fill 6 individual greased ovenproof ramekins or tart cases with a cup of the mixture, then bake for 30–40 minutes, or until the egg has set. Place the remaining bacon on a tray and bake with the tartlets for 20–30 minutes, or until crispy, then sprinkle over the cooked savoury tarts. Serve with crunchy green beans and garnish with Italian parsley.
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