Fed up with toast and cereal for breakfast? Try something different and bake this breakfast tart. Just use ready made pastry and top with eggs, mushrooms, bacon and sausages – perfect for a weekend treat.
- 320g sheet puff pastry (we used Jus-Rol)
- 400g pack (12) pork and herb chipolata sausages
- 1 tbsp olive oil
- 250g (8oz) chestnut mushrooms, wiped and sliced
- 6 rashers of streaky bacon
- 3 medium eggs
- 300ml pot double cream
- Salt and freshly ground black pepper
- You will also need
- 18 x 28cm (7 x 11in) traybake tin
Unroll the pastry sheet and use it to line the 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.
Set the oven to 220°C/425°F/Gas Mark 7. Put a baking sheet in to heat up.
Skin the sausages and break each one into 4 chunks. Heat a frying pan, add the sausage chunks and fry them for about 8 mins, shaking the pan every so often, until the chunks are browned all over. Tip out into a large sieve over a bowl.
Add the oil to the pan and, when hot, add the sliced mushrooms. Cover and cook for 3 mins, then take the lid off and cook for another 2-3 mins until they are browned and the juices are absorbed. Tip into the sieve with the sausages.
Stretch the bacon rashers with the back of a knife. Cut them in half widthways, then in half lengthways. Whisk the eggs and cream with the seasoning in a bowl.
Spread the sausage meat and mushrooms in the pastry case. Pour in the beaten eggs and cream, and then criss-cross the bacon strips over the top.
Put the tin on the hot baking sheet in the bottom half of the oven and bake for 25-30 mins until lightly browned. Leave for 5 mins before serving straight from the tin. Or cool, remove from tin and slice.
You could pop some tomato halves on top of the pie or roast tomatoes in the oven at the same time to serve with it.