Breakfast Tart – Food & Home Magazine

Name: Breakfast Tart – Food & Home Magazine
Ingredients: 50 g butter, roughly chopped; 1 leek, thinly sliced; 1 garlic clove, finely chopped; 2 tbsp roughly chopped thyme and origanum (or 1 tsp each of dried thyme and origanum); 8 phyllo pastry sheets 10 slices of pancetta 6 eggs; 1 tbsp olive oil; 11⁄2 handfuls of rocket, coarsely chopped; Tomato chutney, to serve; A 20 × 29 cm baking sheet

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This savoury breakfast tart with baked eggs, pancetta and caramelised leeks is the ultimate brunch centrepiece for slow mornings and weekend gatherings.

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Ingredients

50 g butter, roughly chopped
1 leek, thinly sliced
1 garlic clove, finely chopped
2 tbsp roughly chopped thyme and origanum (or 1 tsp each of dried thyme and origanum)
8 phyllo pastry sheets 10 slices of pancetta 6 eggs
1 tbsp olive oil
11⁄2 handfuls of rocket, coarsely chopped
Tomato chutney, to serve
A 20 × 29 cm baking sheet