Breakfast tart with cheesy beans

Method

1. Set the oven to 180C/gas 4. Roll out the pastry to line a 20cm loose-bottomed tart tin. Bake blind for 15 minutes.

2. Cook the sausages, bacon and mushrooms under the grill and set aside to cool. Then slice the sausages and chop the bacon.

3. Beat the eggs and the cream together and season with salt and freshly ground black pepper.

4. Place the cooked mushrooms onto the base of the flan, scatter the tomatoes over the top and then the sausage and bacon.

5. Pour over the egg mixture and cook for 20-30 minutes, or until set.

6. To make the cheesy beans, heat the beans in a saucepan and stir through the grated cheese until it melts. Spoon up immediately. Serve the warm tart with the cheesy beans.

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Ingredients

160g ready-made shortcrust pastry
2 Cumberland sausages
5 bacon rashers
6 large flat mushrooms
6 Eggs
150ml double cream
1 pinch salt and fresh ground black pepper
2 plum tomatoes

For the cheesy beans

1 tin baked beans
40g Cheese, mature

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