This breakfast tart is the kind of recipe that turns an ordinary morning into something worth lingering over. Layered with buttery pastry, caramelised leeks, crispy pancetta and rich baked eggs, it strikes the perfect balance between comforting and impressive. Ideal for slow weekend brunches, lazy holiday mornings or whenever cereal starts feeling emotionally inadequate. Inspired by classic savoury breakfast flavours, this tart is simple enough to pull together but looks like you genuinely have your life sorted.
Breakfast tart
Ingredients
- 50 g butter, roughly chopped
- 1 leek, thinly sliced
- 1 garlic clove, finely chopped
- 2 tbsp roughly chopped thyme and origanum (or 1 tsp each of dried thyme and origanum)
- 8 phyllo pastry sheets 10 slices of pancetta 6 eggs
- 1 tbsp olive oil
- 11⁄2 handfuls of rocket, coarsely chopped
- Tomato chutney, to serve
- A 20 × 29 cm baking sheet
Instructions
HEAT oven to 180oC.
MELT half the butter in a large frying pan over a medium heat, add the leek and garlic and stir occasionally until it starts to caramelise. Add the herbs to the pan and set aside off the heat.
MELT the remaining butter and brush the base and sides of the baking sheet. Trim the phyllo pastry sheets to fit the inside of the baking sheet. Place the first pastry sheet on the baking sheet, brush with butter, then lay over another pastry sheet and repeat until all of the pastry is used.
SPREAD the leek mixture over the pastry base. Make 6 evenly spaced indentations in the leek mixture. Place the pancetta over the tart, leaving the indentations free for the eggs. Place in the preheated oven for 7 min.
CRACK the eggs into the indentations, drizzle with oil and bake until the tart is set and the eggs are medium cooked (about 10–15 minutes). Scatter over the rocket and return to the oven until just wilted. Serve with a tomato chutney, if you like.
Originally seen on Gardenandhome.co.za
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
