All Day Breakfast Tartlets
Easy
6 Servings
10 minutes bake time
Chef: Ren Behan, courtesy of Great British Chefs. The great British Breakfast re-imagined in puff pastry tartlets for a visually spectacular but simple Brunch with bravo!
Ingredients
- 375 g Jus-Rol™ Puff pastry ready rolled sheet
- 1 tbsp Flour, for dusting
- 6 tsp Tomato puree
- 3 rashers of bacon
- 3 chipolata sausages
- 6 quail eggs
- 2 tbsp chopped chives
Equipment required
- Baking tray
- Knife
Techniques Used
Method
- Preheat the oven to 200°C/gas mark 6
- Cook the bacon and the sausages on a baking tray for 15 minutes, or until cooked through. Set aside to cool slightly
- Unroll the pastry onto a lightly floured board and cut into six rectangles. Using a sharp knife, score a border 1cm from the edge so that it looks like a picture frame, but being careful not to cut all the way through the pastry
- Transfer the pastry rectangles to a baking tray lined with baking parchment, leaving a small gap in between each tartlet
- Spread 1 tsp of tomato purée over the centre of each tartlet, leaving the border clear. Chop the cooked bacon and sausages into small pieces and scatter over the tomato base, leaving a small area in the centre for the egg
- Bake in the oven for 5 minutes, by which time the pastry border should have puffed up around the edge
- Carefully crack a quail egg into the centre of each tartlet and bake for a further 5 minutes
- Remove from the oven and scatter each tartlet with some chopped chives before serving immediately.
