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Tomato and leek brekkie tarts

  • 0:10 Prep
  • 0:35 Cook
  • 6 Servings


  • 1 1/2 sheets puff pastry
  • 6 bacon rashers, halved
  • 1 leek, pale section only, thinly sliced
  • 60g pkt Coles Australian Baby Spinach
  • 6 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) sour cream
  • 200g vine-ripened cherry tomatoes


  • 8cm (base measurement) tart tins, with removable bases


  • 1
    Preheat oven to 200°C. Cut whole pastry sheet into 4 equal squares. Cut remaining pastry into 2 more squares. Line six 8cm (base measurement) tart tins, with removable bases, with pastry, allowing the sides to overhang. Bake on a baking tray for 10 mins or until puffed.
  • 2
    Meanwhile, heat a large frying pan over medium heat. Add the bacon and cook for 2-3 mins each side or until golden. Transfer to a plate lined with paper towel. Add the leek to the pan and cook, stirring, for 5 mins or until leek softens. Transfer to a heatproof bowl. Add the spinach to the pan and cook, tossing, for 2 mins or until spinach just wilts. Remove from heat.
  • 3
    Divide the bacon among tart cases. Top with the leek and spinach. Crack an egg into each tart case. Top with the sour cream and tomatoes. Season. Bake for 20 mins or until the pastry is puffed and golden and the egg is cooked to your liking. Serve the tarts warm or at room temperature.

Source: taste.com.au


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