Donna Hay Inspired Breakfast Tart
for Hay Hay It's Donna Day!
There is an online event, started by a blogger I am very fond of, Barbara at Winos and Foodies called Hay Hay Its Donna Day. The event is inspired by Australian food editor Donna Hay. I first discovered Donna when I picked up a copy of her magazine, issue 11 a few years ago. I was struck by the very pretty, fresh food photography in the magazine and so I had no qualms asking for a subscription when my father asked me what I would like for Christmas one year. I have been receiving Donna Hay's magazine quarterly ever since. This is not my first attempt with a Donna Hay Savoury Tart - here is one I prepared earlier.
I don't think I managed to take part in a Hay Hay Donna Hay! event until late July when I was taking part in the Blogathon. That month's theme, chosen by Bron Marshall, was Brilliant Bruschetta. You can see what I made here. There is a slightly competitive aspect to this event because a winner is chosen from all of the entries who goes on to host and choose the theme for the following event. Last month's winner, Tami from Running with Tweezers, decided upon the theme of savoury tart for today's deadline.
I completely forgot about the event until yesterday when I hastily tried to throw together a quick tart for my lunch. Donna's magazines nearly always make at least one or two nods at the tart per issue. However, I didn't want to have to go and buy any special ingredients and resolved to make my entry, not from any of her particular instructions, but only from the wares I had in my kitchen already. Issue 20 has an egg and bacon breakfast pie which was enough inspiration to give me the idea for my own very Breakfast Tart.
Donna Hay's recipes are seldom difficult. In fact, they are simple. But she inspires beauty in creation and this is the element I tried to draw from her the most. I wanted to make my tart look pretty as well as taste good.
Less haste, more speed is something I should have remembered. My first attempt, yesterday, was P-I-T-I-F-U-L!, seriously. When you are in a hurry, it appears you are apt to lose your mind. Don't cut corners and cheat when making puff pastry. Make sure you use icey cold water and don't skip the part in the recipe where it tells you to let the dough rest in the fridge between folds. When baking blind, make sure you leave the pastry in for long enough, especially if your topping ingredients don't need much cooking time. Don't be impatient. Don't be lazy either - half an uncooked mushroom shoved in a pie will come out watery and tasteless. Don't do it. Even if you cook your bacon to a nice crisp in advance, if you bury it under an egg and then cook it some more it will lose its crispiness and become tough and chewy. Even if it is the best bacon in the world. Don't overcook your egg - A runny yolk is far more impressive and tasty.
Today, I was much more careful whilst making my Breakfast Tart. I made up some quick puff pastry using the recipe from Nina at Sweet Napa. I only wanted to make a little tart for one, so I used quarter measurements. I brushed the tart shell with beaten egg and whilst it was in the oven browning, I fried up some Fatted Calf bacon with some sliced mushrooms, draining them of excess fat. I cut up some Balakian Farms tomatoes too.
When the tart was nearly ready, I arranged the prepped ingredients on top and popped it back in the oven for just a few minutes for the egg to set everso slightly and for the tomato to heat through. I garnished with a little basil and served.
The topping was a hit. I need to revisit the pastry though. It was a little crispy and cracker like, rather than puffy as I'd hoped.
Running with Tweezers plans to post a Roundup of all the entries on September 22nd so please check in with her then to see the delights prepared by other bloggers from around the world. And don't forget! Breakfast is good at any time of day.
PS. Yesterday's post, has attracted several heated comments, which I will reply to in time when I have had the chance to prepare something other than a hotheaded, off the cuff, reactionary and ill-thought out response.
PPS. I am experiencing a little delay with the WWB25 Champagne roundup as several posts need to be edited to include the event details if they are to be included in the round up. I will try my hardest to complete it before the end of the weekend. If not, it will be ready on Monday at the latest.