Bacon, Egg and Mushroom Tart (Puff Pastry)

1. To score the puff pastry, use a small sharp knife and a ruler to help keep your lines straight. Cut lightly into the puff pastry without cutting all the way through. If you cut all the way through though, don't worry, it's not the end of the world! The puff pastry will probably bind back together while baking.

The purpose of scoring the pastry is to create the raised rim of puff pastry. By doing this, when you put the toppings on the puff pastry after the first baking session, the centre sinks, leaving a neat raised pastry border, as per the photo!

2. The centre of the puff pastry may puff up as well. But the weight of the topping should sink it back down, leaving the border remaining as the tart walls. If the weight of the toppings don't flatten the tart within the border, just use a wooden spoon or spatula to gently push it in. It will collapse easily within the tart walls because it is so delicate!

3. The amount your puff pastry puffs up around the edges is dependent on the quality of puff pastry you use. (Hint hint: If you are making to impress, get the good stuff!)

4. To make ahead and reheat: Stop after assembling the tart and do not do the 2nd baking step. Let the tart cool, then cover and pop it in the fridge until required. You can even freeze it. If you freeze it, defrost before reheating.

Reheat the tart in a fan forced oven at 350F/180C for about 8 to 10 minutes, or until heated through. You can take it straight from the fridge into the oven. The tart will turn a deep golden brown, a touch more brown than in the photo.

5.Nutrition per serving. I used Middle Bacon Rashers which is the most common cut of bacon in Australia.