Wild mushroom, tomato and chervil breakfast tarts
Photo by Babiche Martens
These gourmet tarts are sure to impress when you dish them up to the family for a lazy summer brunch.
- Put the butter, flour and salt in the bowl of a food processor. Pulse the motor until the mixture resembles breadcrumbs.
- Slowly pour in the water and lemon juice, stopping the motor as soon as the pastry begins to hold together. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 200C. Grease or oil spray four 12cm tart tins. Roll the pastry out on a floured bench and line the tins. Heat the oil and stir-fry the mushrooms for 2 minutes.
- Whisk the eggs with the cream and seasoning, add chervil. Divide the mushrooms between each tart case. Carefully pour the egg mix into each then add the tomatoes. Bake for 15-20 minutes or until firm and golden.