- Prep time
- 20 mins
- Cooking time
- 45 mins
- Serves 8
- 2 sheets shortcrust pastry
- 1 teaspoon olive oil
- 6 Rashers bacon, finely diced
- 1 onion, finely diced
- 125ml milk
- 2 eggs
- ½ bunch basil
- 8 plum tomatoes
- 1 x Bottles of The Great British Pantry Bloody Mary Ketchup
Pre-heat oven 165ºC (325ºF). Line a baking tray with baking paper.
Cut tomatoes in half and place on a lined baking tray. Sprinkle with salt and drizzle with olive oil.
Place in a pre-heated oven and bake until they are completely soft, and the skins start to wrinkle around the cut edges of the tomatoes. This will take around 20 minutes, depending on the size of your tomatoes.
Pre-heat oven 200°C (390°F).
Line 4 greased loose base tart tins (11-12cm) with shortcrust pastry. Prick the bases of the tart shells with a fork.
Place pastry lined tart tins in the fridge until needed.
In a large jug whisk milk and eggs. Place in the fridge until needed.
Place a non-stick pan over medium heat, add olive oil. Sauté finely diced onion until soft and translucent. Do not brown the onion.
Add bacon and continue sautéing for a few more minutes. Then remove from heat and allow to cool slightly.
Remove prepared tart shells from the fridge. Spread 3 tsp Bloody Mary Ketchup on the bases. Evenly distribute onion bacon mixture between the tart shells. Then place three or four roasted tomatoes on top of the mixture.
Add a couple of leaves of fresh basil, then pour in the egg and milk mixture. Bake in the oven for 30 minutes or until golden and cooked.
Serve as they are or with a garden salad.