Bake of the Week: Bacon, egg and tomato tart (serves four)

Recipe from 30-Minute Meals from WW, £9.95, weightwatchersshop.co.uk

You’ll need

320g sheet of ready-rolled light puff pastry

200g cherry tomatoes

4 bacon medallions

150ml reduced fat soured cream

5 eggs (one beaten and four whole)

Freshly ground black pepper

Chopped fresh flat-leaf parsley

Method

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Unroll the sheet of ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray.

Using a sharp knife, score a 2cm border all the way around the pastry.

Brush the border with beaten egg, prick the base all over with a fork, and bake for 10 minutes until lightly golden.

Meanwhile, halve the cherry tomatoes and slice the bacon medallions. Spread the reduced-fat soured cream over the pastry base and top with the tomatoes and bacon, leaving space for four eggs.

Crack the eggs into the spaces, then bake for 10 minutes, until the egg whites are set and the yolks soft.

Cut into quarters, season with freshly ground black pepper and serve garnished with chopped fresh flat-leaf parsley.