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All the flavours of a BLT sandwich (plus a few extras) on a puff pastry tart base. Perfect for light lunch or a packed lunch.




Preheat an oven to 180°C. Dice halve of the streaky bacon up into lardons and place in a frying pan with the garlic oil and fry for several minutes until they are golden and crispy, then drain on kitchen paper. The other half, bake as rashers on a baking tray in the oven for 10 minutes.


Beat together 2 of the eggs, crème fraiche and finely grated cheese, then season generously with finely ground black pepper and a little salt (be careful as the Parmesan and bacon will be salty).


Roll the puff pastry out onto a baking paper lined baking tray. Score around the outside edge, leaving a border of about 2cm all the way around. Prick all over the inside rectangle using a fork.


Spread the mixture over the inside of the pastry, then scatter over the halved cherry tomatoes and bacon pieces. Crack the extra egg and use to brush around the clean border so that bit goes golden brown, then bake for 30 minutes.


Whisk the mayonnaise with the juice from the lemon. Slice the avocado and scatter over the baked tart, then dribble with the lemon mayonnaise and dress with the watercress leaves. Serves 6.