40 mins

Makes 6 tarts


375g store bought butter puff pastry (I use Careme All Butter Puff)
6 eggs, separated individually
9 slices pancetta
4 handfuls baby english spinach, lightly sautéed until it begins to wilt
150g goats curd
3 tbsp smoked tomatoes, or fresh cherry tomatoes (try Bee Lane Smoked Tomatoes)


  1. Preheat oven to 200°C.
  2. Thaw pastry as per product instructions and cut out 6 circles approximately 13cm in diameter.
  3. Place rounds on lined baking trays then make a second cut into each round, half way through the pastry 5mm inside the edge. I use bowls from my kitchen to cut even rounds.
  4. Place pastry rounds in the oven for 15 minutes until the pastry is puffed up and golden brown.
  5. Remove from oven and push down the inner circle of each tart.
  6. Drop oven temp to 180°C.
  7. Fill each tart shell with 1 ½ pieces of pancetta, 1 sixth of the wilted spinach, 25g goats curd, ½ tbsp smoked tomato in two places, then fill spaces with one egg white.
  8. Return to oven until the white has just set, about 20 minutes.
  9. Add the yolk to the centre of each tart and continue to cook until the yolk has cooked to your liking.
  10. Serve immediately with tomato chutney or sauce of your choice.