Father’s Day Breakfast Tart Recipe

June 3, 2016 (Last Updated: January 11, 2019)

Father’s Day Breakfast Tart Recipe

Serves: 2
Cooking Time: 30


  • 15 ml (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/fior di latte, torn
  • Salt and freshly ground black pepper, to taste
  • 1 egg
  • Fresh basil, to garnish



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.


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 overn, 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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