Uploaded December 2025 | Updated September 2026, 2 weeks ago
Xmas Brekky: DIY Everything Bagel Tarts
Serves 8 | Prep 20 mins | Cooking 20 mins
2 sheets Coles Frozen Puff Pastry, just thawed
1 Coles Free Range Egg, lightly whisked
1 tbs Coles Everything Bagel Seasoning
375g tub Coles Smooth Ricotta
1 red Grandma's Heirloom Tomato or vine-ripened tomato, thinly sliced
2 tbs dill sprigs
1 tbs chopped chives
170g blueberries
1 tbs thyme leaves
1 lemon, zested, cut into wedges
Coles Pure Australian Honey Squeeze, to serve
1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Use a 12cm-round pastry cutter to cut 8 discs from the pastry sheets. Place on prepared trays. Mark each disc with an 8cm-round pastry cutter and prick the centre circles with a fork. Brush with the egg and sprinkle outer circles with the bagel seasoning.
2. Bake for 20 mins or until golden and puffed. Press centres of pastry discs down with a clean tea towel.
2. Meanwhile, place ricotta in a serving bowl. Place tomato in a separate serving bowl. Sprinkle tomato with dill and chives and season with pepper. Place blueberries in a separate serving bowl and sprinkle with thyme and lemon zest.
3. Arrange pastry discs on a serving board. Spoon ricotta onto pastry discs. Top half the ricotta tarts with tomato mixture and the remaining ricotta tarts with some blueberry mixture. Drizzle the honey over blueberry tarts and serve with lemon wedges.
Xmas Brekky: DIY Everything Bagel Tarts
Serves 8 | Prep 20 mins | Cooking 20 mins
2 sheets Coles Frozen Puff Pastry, just thawed
1 Coles Free Range Egg, lightly whisked
1 tbs Coles Everything Bagel Seasoning
375g tub Coles Smooth Ricotta
1 red Grandma's Heirloom Tomato or vine-ripened tomato, thinly sliced
2 tbs dill sprigs
1 tbs chopped chives
170g blueberries
1 tbs thyme leaves
1 lemon, zested, cut into wedges
Coles Pure Australian Honey Squeeze, to serve
1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Use a 12cm-round pastry cutter to cut 8 discs from the pastry sheets. Place on prepared trays. Mark each disc with an 8cm-round pastry cutter and prick the centre circles with a fork. Brush with the egg and sprinkle outer circles with the bagel seasoning.
2. Bake for 20 mins or until golden and puffed. Press centres of pastry discs down with a clean tea towel.
2. Meanwhile, place ricotta in a serving bowl. Place tomato in a separate serving bowl. Sprinkle tomato with dill and chives and season with pepper. Place blueberries in a separate serving bowl and sprinkle with thyme and lemon zest.
3. Arrange pastry discs on a serving board. Spoon ricotta onto pastry discs. Top half the ricotta tarts with tomato mixture and the remaining ricotta tarts with some blueberry mixture. Drizzle the honey over blueberry tarts and serve with lemon wedges.
