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Breakfast tart

  • Author: Essentials
  • Total Time: 65


  • 320g ready-rolled puff pastry
  • 400 pork chipolata sausages (thin pork sausage)
  • 1 tbsp. olive oil
  • 250g mushrooms, sliced
  • 6 rashers of streaky bacon
  • 3 medium eggs
  • 300ml double-thick-cream


  1. Unroll the pastry sheet and use it to line a greased 18cm x 28cm tray-bake-tin, pressing it in well. Trim the overhanging pastry at the short ends and the corners. Prick the base with a fork. Chill in the fridge
  2. Heat the oven to 220°C. Put a baking sheet in to heat up. Skin the pork sausages and break each into 4 chunks. Heat a non-stick frying pan, add the sausages chunks and fry them for about 8 minutes, shaking the pan ever so often until chunks are browned all over.
  3. Add the oil to the pan and when hot add the mushrooms. Cover and cook for 3 minutes then take the lid off and cook for another 2-3 minutes until they re browned and the juices are absorbed. Tip into the sieve with the sausages.
  4. Stretch the bacon rashers with the back of a knife. Cut in half width ways then in half lengthways. Whisk the eggs and cream in a bowl. Season.
  5. Spread the sausage meat and the mushrooms in the pastry case. Pour in the beaten eggs and cream, and then crisscross the bacon strips over the top.
  6. Put the tin on the hot baking sheet on the bottom half of the oven and bake for 25-30 minutes until lightly browned. Leave to 5 min before serving straight from the tin.


  • One pan dish


  • Serving Size: 6