Egg and leek breakfast tarts

Enjoyable Egg and leek breakfast tarts Recipe

Enjoy these little beauties for breakfast or brunch. Delicious.
Egg and leek breakfast tarts
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 6 person.


  • 3 sheets Coles frozen shortcrust pastry, thawed

  • 2 tablespoon Coles pure olive oil

  • 2 large leeks, white part only, sliced

  • 1/3 cup Coles shredded parmesan cheese

  • 6 Coles free range eggs

  • 2/3 cup Coles cream

  • 2 x 250g packets cherry truss tomatoes

  • 16 Coles butcher thin beef sausages

  • 1 bunch rocket, washed and trimmed


  • Step 1

    Preheat oven to 180C or 160C fan-forced. Lightly grease 6 x 10cm (base measurement) pie dishes or loose-bottom flan tins. Use a saucer as a guide to cut 6 x 15cm rounds from the pastry, and ease them into the tins. Line each with a piece of crumpled non-stick baking paper, and fill with dried rice or beans. Bake for 10 mins, remove paper and rice and bake a further 5 mins, or until cooked and lightly golden. Cool completely.

  • Step 2

    Heat oil in a small frying pan. Cook leeks over medium-low heat for 7 mins, or until soft. Cool, then divide between pastry cases. Sprinkle with parmesan.

  • Step 3

    Lightly beat eggs and cream together, and pour into pastry cases. Bake for 25-30 mins, or until set and golden. Place tomatoes on a baking tray and add to the oven with the tarts. Bake for about 20 mins, or until softened.

  • Step 4

    Meanwhile, cook sausages in a lightly oiled frying pan over medium-low heat for 10 mins, or until well-browned and cooked through. Serve tarts with tomatoes, sausages and rocket.

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