Recipe: Breakfast tart
Serves 2 EASY 30 minutes.
THE FLAVOUR COMBINATIONS
15ml (1 tbsp) olive oil
100g chorizo sausage, sliced
200g vine tomatoes
150g mixed wild mushrooms
125g ready-made puff pastry, defrosted
15ml (1 tbsp) tomato paste
100g buffalo mozzarella/fiordi latte, torn
salt and freshly ground black
pepper, to taste
fresh basil, to garnish
HOW TO DO IT
1. Preheat the oven to 220°C. Heat the olive oil in a frying pan over medium-high heat, add the chorizo and vine tomatoes and fry, 5 minutes. Toss in the mushrooms and fry for a further minute.
2. Lightly roll out the puff pastry and cut into a 30cm x 15cm rectangle. Spread with the tomato paste (leaving a small border), then top with the chorizo, tomatoes, mushrooms and torn pieces of buffalo mozzarella or fior di latte. Season to taste and bake in the oven, 25 – 30 minutes. Crack the egg over the tart and bake until the egg is cooked through, 5 minutes.
Serve topped with fresh basil leaves
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