This stunning savory Breakfast Tart is the perfect idea for serving at morning tea or even Mother’s Day.
Three sheets of frozen ready-rolled puff pastry, partially thawed
One tbsp olive oil
150g cup mushrooms, finely chopped
Eight sprigs of lemon thyme, leaves removed
Sea salt flakes and freshly ground black pepper
1/3 cup fresh ricotta
12 small eggs
Olive oil cooking spray
250g small vine-ripened tomatoes
Extra sprigs of lemon thyme to serve
- Preheat oven to 200 degrees. Grease 12 patty-pan moulds. Place 12 x 9cm round pastry rounds into the patty pan tray using a scone-cutting tool. Fork-prick the base of the pastry. Place in the freezer for 10 min. Bake 10-15 minutes until lightly browned. Cool. Reduce the oven temperature to 180degC
- Heat oil in a pan on high heat. Add the lemon thyme and mushrooms. Add salt and pepper. Stirring often, cook for 10 minutes or until golden. Cool in a bowl.
- Stir ricotta into mushroom mixture until combined. Spread 3 tsp mushroom mixture up the sides of each tart to create a dent. Separate eggs. Place yolks in the middle of the pies. Egg whites can also be frozen in an airtight container. Spray olive oil on pies and cover loosely with foil. Bake for 15 to 20 minutes or until the egg is set.
- Line a baking sheet with baking paper. Spray the tomatoes with olive oil, then sprinkle with salt. Place them on the baking tray. Roast tomatoes for 15 minutes or until they are soft. Garnish tarts with extra lemon thyme and roasted tomato.