Breakfast Crostata with Bacon Spread and Eggs

Ingredients

Pastry

• 200 gm all-purpose flour
• 1/4 teaspoon kosher salt
• 90 gm very cold butter, diced
• 2 tablespoons ice water

• 10 gm Red Bell Pepper cut into strips
• 10 gm Yellow Bell Pepper cut into strips
• 5 gm Cherry Tomato cut into halves
• 10 gm Bacon Maple Whiskey Spread
• 10 gm Grated Cheddar Cheese
• 2 Eggs
• Salt a pinch
• Black Pepper freshly ground
• Fresh Basil Leaf 3
• Egg wash for brushing

Method

1. Mix the salt into the flour. **
2. Cut the chilled butter in with the flour using a dough cutter.
3. Make a well and add the water one spoon full at a time
4. Bring the dough in together and knead to homogenise, careful not to over work it or it will be harder to roll out later**
5. Roll into a flat circle ½ inch thick
6. Place the dough on a lined baking tray
7. Stretch the outer most part and turn on over inwards and pinch to seal
8. Poke for holes at the base **
9. Pop it into the oven at 180º for 5-7 mins**
10. Remove from oven, layer with cheese, bell pepper and cherry tomato. Pop back into the oven till the cheese is melted. **
11. Season with salt and black pepper
12. Generous spoonfuls of the bacon spread, crack an egg and brush sides with egg
13. Place back into the oven and cook till the eggs are set.
14. Serve hot