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Egg and leek breakfast tarts

  • 0:30 Prep
  • 0:50 Cook
  • 6 Servings


  • 3 sheets Coles frozen shortcrust pastry, thawed
  • 2 tablespoon Coles pure olive oil
  • 2 large leeks, white part only, sliced
  • 1/3 cup Coles shredded parmesan cheese
  • 6 Coles free range eggs
  • 2/3 cup Coles cream
  • 2 x 250g packets cherry truss tomatoes
  • 16 Coles butcher thin beef sausages
  • 1 bunch rocket, washed and trimmed


  • 1
    Preheat oven to 180C or 160C fan-forced. Lightly grease 6 x 10cm (base measurement) pie dishes or loose-bottom flan tins. Use a saucer as a guide to cut 6 x 15cm rounds from the pastry, and ease them into the tins. Line each with a piece of crumpled non-stick baking paper, and fill with dried rice or beans. Bake for 10 mins, remove paper and rice and bake a further 5 mins, or until cooked and lightly golden. Cool completely.
  • 2
    Heat oil in a small frying pan. Cook leeks over medium-low heat for 7 mins, or until soft. Cool, then divide between pastry cases. Sprinkle with parmesan.
  • 3
    Lightly beat eggs and cream together, and pour into pastry cases. Bake for 25-30 mins, or until set and golden. Place tomatoes on a baking tray and add to the oven with the tarts. Bake for about 20 mins, or until softened.
  • 4
    Meanwhile, cook sausages in a lightly oiled frying pan over medium-low heat for 10 mins, or until well-browned and cooked through. Serve tarts with tomatoes, sausages and rocket.

Source: taste.com.au


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