Egg And Leek Breakfast Tarts

Enjoy these little beauties for breakfast or brunch. Delicious.

The ingredient of Egg And Leek Breakfast Tarts

• 3 sheets coles frozen shortcrust pastry thawed
• 2 tbsp 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

The Instruction of egg and leek breakfast tarts

• 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
• 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
• 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
• 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

Nutritions of Egg And Leek Breakfast Tarts

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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