full english tart

You can vary the topping on this as much as you fancy, but try to use things that you would traditionally have for breakfast. I've used a mixture of the sun-dried tomato base and the mushroom duxelles here, but you can use just one or the other if you prefer.

serves 4 people

for the mushroom duxelles
A good knob of butter or 1 tbsp rapeseed oil
2 shallots, peeled, halved and finely chopped
1 garlic clove, peeled and crushed
100g-120g button or open cup mushrooms, finely chopped

for the sun-dried tomato paste
50g sun-dried tomatoes in oil

for the tart
4 butter puff pastry sheets rolled to 3-4mm and cut to 8cm x 10cm
100g piece of streaky bacon cut into 1cm cubes or 4 rashers of streaky bacon
2 tomatoes, halved
Vegetable or corn oil, for brushing
80g-100g black pudding, broken into chunks
2 hard-boiled eggs, peeled and halved

To make the mushroom duxelles, melt the butter in a heavy-based pan and gently cook the shallots and garlic for a minute without colouring. Add the mushrooms, season and cook gently for 3-4 minutes, stirring occasionally until soft. Set aside.

To make the tomato paste, blend the sun-dried tomatoes in a food processor with enough of the oil to form a smooth paste. Set aside.

Heat the oven to 200C (non-fan 220C).

Prick the pastry with a fork to prevent it from rising, place on a baking tray and bake for 5 minutes, then remove from the oven. Put the bacon and tomatoes on a tray, brush the tomatoes with a little oil, season and cook for 3-4 minutes under a medium grill.

Spread the tomato paste and mushroom duxelles on the puff pastry, then arrange the bacon, tomato and black pudding on top with half a hard-boiled egg. Brush with a little oil and bake for 8-10 minutes.