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Bacon and egg puff pastry hearts

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Looking for a special recipe to treat your loved one with on Valentines Day morning? These delicious bacon and egg puff pastry hearts are fabulous for it!


  • 1 x 400g roll frozen puff pastry, thawed
  • 5 eggs
  • 30ml (2 tbsp) harissa paste
  • 4 rashers streaky bacon
  • salt and freshly ground black pepper, to taste
  • fresh basil leaves, to serve
  • roasted cherry tomatoes, to serve


1 Preheat the oven to 220°C and grease and line a baking sheet.

2 Roll out the puff pastry and, using a 10cm-wide heart stencil or cookie cutter, cut out 4 hearts and place on the prepared baking sheet. Using the remaining puff pastry, cut out another 4 hearts and use a smaller heart stencil or cookie cutter to cut out the middle. You should be left with a 0,5cm border.

3 Whisk one egg and use to brush the borders of the hearts then stick the cut-out on top. Prick the centre of the heart with a fork and brush the entire heart with egg wash. Bake in the oven until puffed and golden, 15 – 20 minutes. Remove from oven. Leave the oven on.

4 Spread the harissa paste inside each heart then arrange the bacon around the inside edges.

5 Working with one egg at a time, crack into a separate bowl then pour an egg into each tart. Return to the oven and bake until the eggs are cooked through, about 5 minutes. Serve the tarts warm with the fresh basil leaves and roasted cherry tomatoes.

Feature Image: Food&Home

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