FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

Breakfast tart Serves 4-6 50g butter, cut in two1 leek, thinly sliced1 garlic clove, finely chopped2 tbsp roughly chopped thyme and oregano (or 1 tsp each of dried thyme and oregano)8 filo pastry sheets10 slices of pancetta6 eggs1 tbsp olive oil1½ handfuls of rocket, coarsely choppedTomato chutney, to serve (optional) 1 Preheat the oven to 180C/Fan160C/Gas 4. Melt half the butter in a large frying pan over a medium heat, add the leek and garlic and fry, stirring occasionally, until the leek starts to caramelise. Add the herbs and remove from the heat. 2 Melt the remaining butter and brush the base and sides of a 20x29cm baking tray. Trim the pastry sheets to fit the inside of the baking tray. Place the first pastry sheet on the baking tray, brush with butter, then…

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The Simple Things (Digital) - 1 Issue, April 2022

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