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1 sheet of puff pastry
1 tablespoon plain flour
3 tablespoons tomato puree
3 slices of bacon
6 chestnut mushrooms
5 chipolata's
6 quail eggs
1 free range egg
2 tablespoons of chives
makes 6 small or 3 big tartlets
They look lovely on the Easter table and these savoury tartlets contain actually a complete British breakfast. In the puff pastry cases you will find bacon & egg, sausage, tomato & mushrooms. But you do not have to wait until Easter breakfast, they are delicious at any time of the day or year!
How to make the 'all day' breakfast tartlets
Cook the chipolata and the bacon on the griddle.
Cook the chipolata's well done in app. 15 minutes, the bacon less.
Spread out the dough on a baking sheet dusted with flour.
Roll the sides so you have 3 big or 6 small pastry cases.
Preheat the oven to 200°C.
Spread tomato puree in the cases.
Cut the chipolatas, bacon and mushrooms.
Portion the filling over the dough cases.
Make a well in the center of the pastry cases to break in the eggs later on.
Pre bake the tartlets for 5 minutes.
Brush them with beaten egg.
Break the eggs in the wells.
Bake the tartlets a further 5 minutes.
Cut the chives finely then sprinkle it on the tartlets.
Serve the savoury 'all day breakfast' tartlets immediately.
Tomato ketchup and/or HP sauce is allowed ;) Enjoy!