Savoury Breakfast Tarts


  • 250 grams puff pastry
  • 3 large red onions sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 8 slices prosciutto
  • Mixed baby tomatoes
  • Fresh basil
  • Kalamata olives
  • Asparagus
  • Persian Fetta
  • 4 free range eggs


  • Heat oil in the frying pan over low heat, add chopped onions and salt. Cook slowly for about 20 minutes. When the onions are soft add sugar and balsamic vinegar and cook for a further 10 minutes until sticky
  • Cut the pastry into 4 squares and place on a lined baking tray. Score a rim inside the pastry cutting halfway through the pastry and bake for 10 minutes or until golden
  • Fry off prosciutto until crispy and add asparagus to soften in the same pan. Set aside
  • Remove pastry from oven and push down the middle cavity to create a raised rim. Gently place caramelised onion in the middle and then top with other ingredients
  • For my recipe i did asparagus by itself and the prosciutto with tomatoes and olives. Break an egg into the middle of each pastry shell and place back in the oven until the egg is cooked
  • Remove and top with crumbled fetta and chopped basil


Cassie Morris

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