Ingredients
6 sheets Antoniou Fillo Pastry
1/2 cup olive oil
120ml sour cream
2 tbsp Dijon mustard
6 cherry tomatoes, sliced in half
4 rashers bacon
5 eggs
60g grated Parmesan cheese
Freshly chopped basil
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 200 degrees Celsius and spray a 30cm x 20cm shallow, baking tray.
Lay one sheet of Filo Pastry on your bench and brush with olive oil. Lay the remaining sheet of Filo Pastry on top of each other, brushing with oil between each layer. Transfer to the baking tray and trim any excess overhanging Fillo. Bake in the oven for 5 minutes. Remove from the oven.
Whisk the sour cream and mustard and pour into the Fillo tart shell. Add the chopped tomatoes and lay the bacon between the tomatoes. Crack the eggs in the empty spaces. Sprinkle with Parmesan cheese and bake in the oven for 15 minutes, or until the eggs have just set.
Allow to cool for 5 minutes before garnishing with freshly chopped basil.