Giant ‘table-runner’ puff pastry breakfast tart

Name: Giant ‘table-runner’ puff pastry breakfast tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 100g spinach; 320g puff pastry sheet; 5-6 tbsp mascarpone; Finely grated zest ½ lemon; Freshly grated nutmeg to taste; 2 pork sausages, skinned and crumbled; 4 slices pancetta, cut into squares; 60g black pudding, crumbled; 10 small cherry tomatoes or (6 larger ones, quartered); 40g mushrooms, sliced or torn (we used a mix); Pinch chilli flakes (optional); Drizzle olive oil

Pollyanna Coupland
Food producer, delicious.

Published: 25 Apr 25
Updated: 26 May 25

We’ve dubbed this dish the ‘table-runner tart’ as it’s a brilliant centerpiece running the length of your table. Here’s why this clever recipe is perfect for a leisurely brunch with friends…

Fry-up flavours: This giant tart is loaded with the flavours of a full English: sausages, black pudding, tomatoes and mushrooms. The recipe keeps all the taste of the fry-up while creating something a bit more elevated and elegant.
Get ahead: Make up the tarts in advance (you join them into one table-runner tart after they’re cooked) and put them in the oven at the last minute for hassle-free hosting.
Brunch for a crowd: The beauty of this tart is it can be never-ending if you need an easy brunch for a group. Double the recipe to serve 8 (the middle sections only need borders on the long sides), and have it running all the way down the centre of the table if you can. You can serve it across a line of chopping boards or even straight onto the table on a couple of layers of baking paper.

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Serves 4
Prep time 10 min . Cooking time 25 min

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Ingredients

100g spinach
320g puff pastry sheet
5-6 tbsp mascarpone
Finely grated zest ½ lemon
Freshly grated nutmeg to taste
2 pork sausages, skinned and crumbled
4 slices pancetta, cut into squares
60g black pudding, crumbled
10 small cherry tomatoes or (6 larger ones, quartered)
40g mushrooms, sliced or torn (we used a mix)
Pinch chilli flakes (optional)
Drizzle olive oil

Method

Heat the oven to 200ºC/180ºC fan/gas 6. Put the spinach in a large pan over a medium heat and put the lid on. After 2-3 minutes it should have wilted. Give it a stir, then replace the lid and cook for 30 seconds or so. Remove from the heat, take the lid off and leave to cool before squeezing out any excess liquid from the leaves. Unroll the pastry, cut in half lengthways and separate the halves slightly. Score a 1cm border on 3 sides, omitting the left shorter side on one piece and the right shorter side on the other (so they can join together once baked).
Spread the mascarpone within the border all over in an even layer on both pieces of pastry. Sprinkle with the lemon zest and a little ground black pepper. Add the spinach leaves and grate over a little bit of fresh nutmeg, then evenly scatter over the sausagemeat, pancetta, black pudding, tomatoes and mushrooms. Sprinkle over the chilli flakes (if using), drizzle with a little oil and season with salt and pepper. Bake for 15 minutes, then turn the heat down to 180ºC/160ºC fan/gas 4 for a further 10 minutes until the pastry is puffed and golden.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 634kcals
Fat: 48g (23g saturated)
Protein: 13g
Carbohydrates: 35g (3.7g sugars)
Fibre: 2.8g
Salt: 1.7g

delicious. tips

The tarts can be made up and kept in the fridge or freezer. Cook from frozen, adding 10-15 minutes cooking time to the end.

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Giant ‘table-runner’ puff pastry breakfast tart

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