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Breakfast tart
https://www.coop.co.uk/recipes/breakfast-tart
All the best bits of a fry up in a pie!
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Feeds 6
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- 6 Co-op salad tomatoes, sliced thickly
- 2 tbsp Co-op vegetable oil
- 300g pack Co-op mushrooms, quartered
- 2 garlic cloves, crushed
- 375g pack Co-op ready rolled puff pastry
- 7 Co-op British free range eggs, 1 beaten
- 230g pack Co-op Irresistible dry cured smoked streaky bacon rashers
- ½ x 25g pack flat leaf parsley, chopped, to serve
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat a nonstick griddle or frying pan over a high heat
- Brush each slice of tomato with a little of the oil, then griddle for 2-3 mins on each side until lightly charred. Set aside
- Toss the mushrooms with the rest of the oil and griddle for 4-5 mins until charred
- Stir through the garlic
- Roll out the puff pastry on a lined baking tray
- Lightly score a 2cm border all the way round, then use a fork to prick the pastry inside the border
- Layer on the tomatoes and mushrooms, then brush the pie edge with the beaten egg
- Bake for 15 mins, then lay the bacon over the top and cook for another 10-15 mins, until the pastry is golden and the bacon is crispy
- Just before the pie is ready, poach the remaining eggs
- Remove the pie from the oven, allow to cool slightly, then slice and serve with the poached eggs, and a scattering of parsley
