ESKORT: Super-simple summer tart

12 December 2010

Prep Time: 20 minutes | Serves 4 people | Cooking Time : 30 Minutes


200 g Eskort Shoulder Bacon

1 pack frozen puff pastry, thawed

30 ml jam (strawberry, apricot, blackberry, fig or marmalade)

1 medium sized potato, sliced thin

4 sprigs fresh rosemary

1 red onion, sliced

1 egg, beaten


  • Preheat the oven to 180ºC.
  • Roll out the pastry and line a greased pie dish with it.
  • Spread a layer of jam evenly over the pastry in the bottom of the dish.
  • Add a layer of the shoulder bacon, followed by layers of potato slices, red onion slices and rosemary.
  • Finish with a layer of bacon.
  • Brush the edges of the pastry with the egg and bake for 30 minutes.
  • Serve hot or cold with a fresh side salad.

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