Leslie Massey
Australia has a variety of tarts that are considered iconic, such as the custard tart, the neenish tart, and the savoury breakfast tart. The custard tart is a classic sweet treat found in bakeries, cafes, and fine dining restaurants. The neenish tart is a small pastry with layers of jam and mock cream filling, topped with two-tone icing. The savoury breakfast tart is a delicious combination of bacon, eggs, and mushrooms in a puff pastry tart case. To make the breakfast tart, you'll need to preheat your oven, prepare the pastry, cook the fillings, assemble the tart, and then bake it. The process is simple, but the result is a stunning and tasty treat that's perfect for morning tea or a lazy Sunday brunch.
| Characteristics | Values |
|---|---|
| Type of Dish | Savoury Breakfast Tart |
| Ingredients | Puff Pastry, Eggs, Cheese, Mushrooms, Pesto, Salt, Pepper, Ricotta, Lemon Thyme, Olive Oil, Bacon, Capsicum |
| Oven Temperature | 200°C, then 180°C |
| Preparation | Cut pastry into rounds, grease and prick with a fork, place in the freezer, bake until lightly browned, push down pastry, add fillings, season, bake again until egg whites are cooked and yolks are runny |
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What You'll Learn
Prepare the pastry
To make the pastry for an Australian breakfast tart, you'll need flour, butter, sugar, salt, egg yolk, and ice water.
First, place the flour, butter, sugar, and salt in a food processor and pulse until the mixture resembles wet sand. Then, add the egg yolk and pulse again until it's fully incorporated. Finally, gradually add the ice water, pulsing between each addition, until the dough starts to clump together.
Turn the dough out onto a lightly floured surface and knead it until it's smooth. Be careful not to over-knead the dough.
Next, roll the dough out on a floured surface until it's large enough to line your tart pan or tin. Grease your pan or tin before lining it with the pastry dough. Make sure to grease the pan or tin well to ensure the pastry doesn't stick.
Once the dough is in the pan or tin, prick the base of the pastry with a fork several times. This step is important as it prevents the pastry from puffing up and helps create a more even bake.
Place the pastry-lined pan or tin in the freezer for about 10 minutes to chill the dough. This step will help the pastry hold its shape better during baking.
After chilling, place the pan or tin in the preheated oven and bake the pastry until it's lightly browned. This usually takes around 10 to 15 minutes, depending on your oven.
Once the pastry is golden and cooked, remove it from the oven and allow it to cool. If making a savoury breakfast tart, you can then add your desired fillings, such as mushrooms, cheese, or bacon, before cracking an egg into each tart and baking until the egg whites are cooked.
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Make the filling
To make the filling for an Australian breakfast tart, you will need mushrooms, ricotta, eggs, and additional ingredients for seasoning. Start by heating some oil in a frying pan over medium-high heat. Add the mushrooms and cook until they turn golden. You can also add other ingredients like bacon, thyme, and capsicum to enhance the flavour. Once the mushrooms are golden, transfer them to a bowl and let them cool down.
In a separate bowl, prepare the ricotta cheese by mixing it with the mushrooms until well combined. Ensure the mixture is homogeneous and evenly mixed. Next, take your prepared pastry cases and spoon about 3 teaspoons of the mushroom-ricotta mixture into each tart. Spread the mixture evenly across the base of the tart, forming a dent in the centre where you will place the egg yolk.
For the egg component, carefully separate the egg whites from the yolks. You can place the egg whites in an airtight container and freeze them for later use in other recipes. Gently place the egg yolks into the centre of each tart, being careful not to break them. The egg yolks will act as the star ingredient of your breakfast tart, providing a delicious, runny centre when baked.
Before baking, you can add additional ingredients on top of the egg yolks, such as pesto or cheese, or seasoning with salt and pepper to taste. The tarts can then be baked in the oven until the egg whites are cooked and the yolks are slightly runny, creating a delicious and indulgent breakfast treat.
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Assemble the tart
To assemble the Australian breakfast tart, start by preparing the pastry base. Cut rounds from the pastry using a scone cutter or a similar tool, and place them into your chosen tins or moulds. Ensure the pastry is secure in the base by pricking it with a fork. Place the pastry in the freezer for 10 minutes, then bake until lightly browned.
Once the pastry is cool enough to handle, gently push down the centre to create a space for the filling. For a savoury breakfast tart, spoon a mixture of ricotta and mushrooms into the centre of each pastry shell, spreading it up the sides to form a dent. For a sweet breakfast tart, spread a layer of mock cream or custard over the pastry base.
The next step is to add the eggs. For a savoury tart, carefully separate the yolks from the whites, placing the yolks into the centre of each tart. The egg whites can be stored in an airtight container and frozen for later use. For a sweet tart, you can create a two-tone effect by adding cocoa to one half of the batch of icing.
Finally, garnish your tarts. For a savoury tart, a sprig of thyme adds a fragrant touch. For a sweet tart, simply enjoy the two-tone icing, or add a dusting of sugar for extra sweetness.
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Baking instructions
Preparation
Sift flour and sugar into a bowl, then rub in butter. Add an egg and enough water to make the ingredients cling together. Press the dough into a ball, then knead on a floured surface until smooth. Cover the dough and refrigerate for 30 minutes.
Baking
Preheat the oven to 200°C (180°C fan-forced). Grease your chosen moulds or tins and cut out rounds of pastry to line them. Prick the base of the pastry with a fork and place in the freezer for 10 minutes. Bake for 10-15 minutes or until lightly browned.
Filling
For a savoury tart, heat oil in a frying pan and cook your chosen vegetables and meats until golden. For a sweet tart, make a mock cream by mixing butter, milk, sugar, and gelatine. Spread your chosen filling onto the pastry base, leaving room for eggs if using.
Eggs
Break an egg into each pastry shell, taking care not to break the yolk. Season with salt and pepper, then bake for 10-20 minutes, depending on your desired yolk consistency.
Serving
Let the tarts stand for 5 minutes, then cut and serve warm. For a savoury tart, garnish with thyme and roasted tomatoes.
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Serving suggestions
The Australian breakfast tart is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
Savoury Breakfast Tart
This savoury option typically includes ingredients such as eggs, mushrooms, cheese, and puff pastry. You can add your choice of vegetables, such as spinach or tomatoes, and herbs like lemon thyme. To make it more indulgent, include multiple types of cheese, such as goat cheese, Swiss cheese, or feta. This version of the breakfast tart is perfect for a special breakfast or morning tea, and it can be served warm.
Healthy Breakfast Tart
For a healthier option, you can create a breakfast tart with a crunchy base made from nuts or seeds and a creamy yoghurt filling. Top it with fresh or stewed fruit of your choice. This version is nourishing and can accommodate various dietary restrictions. For a gluten-free or grain-free option, use quinoa flakes instead of oats, and replace Greek yoghurt with coconut yoghurt. You can also substitute nuts with seeds like sunflower or pumpkin seeds if needed.
Crustless Breakfast Tart
If you're looking for a low-carb option, you can make crustless breakfast tarts with mushrooms, eggs, and cheese. This version is perfect for special breakfasts or when you have guests over. It can be made in large muffin cups or individual gratin dishes if you don't have a tart pan. The tarts can be stored in the fridge and reheated, making them convenient for leftovers.
The Australian breakfast tart is a versatile dish that can be tailored to your taste preferences and dietary needs. Feel free to experiment with different ingredients and serving styles to create a unique and enjoyable breakfast experience.
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Frequently asked questions
You will need puff pastry, eggs, cheese, mushrooms, pesto, salt, pepper, olive oil, and lemon thyme.
First, preheat your oven to 200°C. Grease 6 x 10.5cm (base) loose-base fluted tart tins or 12 patty pan moulds. Cut 6 x 14cm or 12 x 9.5cm rounds from the pastry using a scone cutter and place them into the prepared tray. Prick the base of the pastry with a fork and place it in the freezer for 10 minutes. Bake for 10-15 minutes or until lightly browned.
Heat oil in a frying pan over medium-high heat. Cook the mushrooms for 4-5 minutes or until golden. Add bacon and thyme and cook for 2-3 minutes or until the bacon is crisp. Add capsicum and cook for 2 minutes. Stir in ricotta cheese until well combined.
Spoon 3 tsp of the mushroom mixture into the tarts, spreading it up the sides to form a dent in the centre. Break an egg into each pastry shell. Cook in the oven for 10-12 minutes or until the egg whites are cooked and the yolks are slightly runny.
Garnish with thyme sprigs and serve warm.
