Mushroom Breakfast Tart Recipe

How to make Mushroom Breakfast Tart

Prep Time:  10 minutes        |        Cook Time:  30 - 35 minutes        |        Serves:  6

Ingredients

• 200g button (or small) mushrooms, trimmed and quartered
• 3 sheets Elsmbury puff pastry
• 6 Lodge Farms free range eggs
• 2 tbsp Remano olive oil
• 100g Berg bacon (4 rashers), trimmed and chopped (1cm pieces)
• 1 red capsicum, finely chopped
• 2 tbsp chopped thyme leaves, plus sprigs to garnish

Method

1. Heat oil in a large frying pan over a medium-high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum and cook for a further 2 minutes.
2. Preheat oven to 220°C (or 200°C fan-forced). Lightly grease 6 x 10.5cm (base) loose-base, fluted tart tins. Using a 14cm cutter, cut 6 rounds from the pastry. Line pans with pastry, prick well with a fork and trim the edges.
3. Place tins on a baking tray and cook for 15 minutes or until pastry is just golden. When cool enough to touch, gently push pastry down into the base.
4. Break an egg into each pastry shell and top with mushroom mixture. Cook in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny.
5. Serve immediately with thyme sprigs to garnish.

Recipe:  Courtesy of Horticulture Innovation Australian Limited