- 1 packet puff pastry, thawed
- 400 g pork chipolata sausages
- 1 tablespoon olive oil
- 250 g mushrooms, sliced
- 6 rashers streaky bacon
- 3 eggs
- 300 ml double thick cream
Unroll the pastry and line a greased 18 x 28 cm ovenproof dish, pressing the pastry down in the dish and trimming the overhanging pastry from the sides. Prick the base with a fork and place the dish with the pasty in the fridge to chill.
Preheat the oven to 220ºC and place a baking sheet in the oven to heat up.
Skin the pork sausages and break each into 4 chunks.
Heat a non-stick frying pan, add the sausage chunks and fry for about 8 minutes, shaking the pan every so often until the chunks are browned all over. Tip out into a sieve over a bowl.
Add the oil to the pan and on medium heat, add the mushrooms. Cover and cook for 3 minutes and remove the lid.
Cook for another few minutes until the mushrooms are browned and juices absorbed.
Tip into the sieve with the sausage meat.
Place the strips of bacon on a flat surface and stretch the bacon rashers with the back of a knife.
Cut the bacon strips width wise in half and again length wise in half.
Whisk the eggs and cream together in a bowl and season to taste.
Spread the sausage meat and mushrooms onto the prepared pastry case. Pour the beaten eggs and cream over the mushroom and meat.
Place the bacon strips in a crisscross pattern on top of the tart filling.
Place the tart onto the heated baking sheet in the preheated oven and bake for 25 – 30 minutes until lightly browned. Leave to stand for 5 minutes before serving.
Recipe tested and photo: Melissa Ann Vermeulen