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Egg and leek breakfast tarts
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Savory breakfast tarts perfect for brunch.
Ingredients:
  • 3 sheets frozen shortcrust pastry, thawed
  • 36.40 gm pure olive oil
  • 2 large leeks, white part only, sliced
  • 82.50 ml shredded parmesan cheese
  • 6 free range eggs
  • 166.65 gm cream
  • 2 x 250g packets cherry truss tomatoes
  • 16 butcher thin beef sausages
  • 1 bunch rocket, washed and trimmed
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and lightly grease six 10cm base measurement pie dishes or loose-bottom flan tins. Use a saucer to cut six 15cm rounds from the pastry and fit them into the tins. Place a piece of crumpled non-stick baking paper in each tin, fill with dried rice or beans, and bake for 10 mins. Remove the paper and rice, then bake for another 5 mins until golden and cooked. Allow to cool completely.
  • In a small frying pan, warm the oil. Sauté leeks over medium-low heat for 7 minutes, or until they are tender. Let them cool before distributing them evenly among the pastry cases. Finish by sprinkling with Parmesan.
  • Gently whisk eggs and cream, then pour into pastry cases. Bake for 25-30 mins until golden and set. Place tomatoes on a baking tray and roast with the tarts for about 20 mins until softened.
  • While sausages are cooking in a lightly oiled frying pan over medium-low heat for 10 minutes, or until well-browned and cooked through, serve tarts with tomatoes, sausages, and rocket.

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