Breakfast Tartlets

Breakfast Tartlets


For the pastry

  • 225g plain flour
  • 1tsp salt
  • 100g butter, cubed
  • 6-8 tbsp cold water

For filling

  • 1 tbsp vegetable oil
  • 50g potatoes, peeled and cut into 1cm cubes
  • 50g baby spinach leaves
  • 50g chestnut mushrooms, cut into 1cm cubes
  • 12tsp tomato puree
  • 60g cheddar cheese, grated
  • 3 large eggs
  • 100ml whole milk
  • 100ml double cream
  • Salt and pepper to taste


  • 10cm circular pastry cutter
  • 12 hole shallow bun tin


  1. To make the pastry, sieve the flour and salt into a large mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Gradually add the water a little at a time, until a firm dough is formed.
  2. Wrap in grease proof paper and place in the refrigerator for 1 hour.
  3. Roll the pastry until its 2-3 mm thick and cut out 12 10cm circles. Line the shallow bun tin with the circles and place back in the refrigerator to chill while preparing the filling.
  4. Preheat the Rangemaster 10 function Built-in Oven to Duo, 170°C
  5. In a medium frying pan, heat the oil for a few seconds add the potatoes and fry for 4-5 minutes until soft and tender, add the spinach and mushrooms and allow to wilt and cook through.
  6. In the top of each pastry case, spread a teaspoon of tomato puree, then spoon over the potato, spinach and mushroom mixture over, followed by a sprinkling of cheese.
  7. In a measuring jug, beat together the, eggs, milk and cream, adding a pinch of salt and pepper.
  8. Pour the egg mixture over the tartlets, and place in the preheated oven for 20 minutes, until golden brown and the egg mixture has set.
  9. Remove the tartlets from the tin and enjoy warm or cold 
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