When making this breakfast tart, it’s important to create a good ‘dam’, or well, for the egg to sit in to prevent spillages. And when you’re arranging the first layer of leeks, create the wells and reinforce them with the pancetta – some serious building skills are required here!

Serves 4–6 • Ready in 45 min

Breakfast tart recipe


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 (optional)

You will need

A 20 × 29 cm baking sheet


  1. Heat oven to 180oC.
    2. Melt half the butter in a large frying pan over a medium heat, add the leek and garlic and stir occasionally until it starts to caramelise. Add the herbs
    to the pan and set aside off the heat.
    3. Melt the remaining butter and brush the base and sides of the baking sheet. Trim the phyllo pastry sheets to fit the inside of the baking sheet. Place the first pastry sheet on the baking sheet, brush with butter, then lay over another pastry sheet and repeat until all of the pastry
    is used.
    4. Spread the leek mixture over the pastry base. Make 6 evenly spaced indentations in the leek mixture. Place the pancetta over the tart, leaving the indentations free for the eggs. Place in the preheated oven for 7 min.
    5. Crack the eggs into the indentations, drizzle with oil and bake until the tart is set and the eggs are medium cooked (about 10–15 minutes). Scatter over the rocket and return to the oven until just wilted. Serve with a tomato chutney, if you like.



Frangipane French toast