Egg and leek breakfast tarts

Enjoy these little beauties for breakfast or brunch. Delicious.

Recipe «Egg and leek breakfast tarts» presented in category Recipes / Eggs, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.