SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

BACON AND EGG TARTS

INGREDIENTS

• 1 cup wholemeal plain flour (see note)
• 3/4 cup plain flour
• 125g butter, chopped
• 2 to 3 tablespoons chilled water
• 1 tablespoon olive oil
• 1 red onion, chopped
• 5 rashers bacon, fat trimmed, chopped
• 80g baby spinach leaves, trimmed
• 1/4 cup thickened cream 
• 4 eggs
• 1 egg yolk, whisked
• mixed salad leaves, to serve

METHOD

Step 1

Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add 2 tablespoons of chilled water and process until pastry comes together, adding more water if necessary. Turn pastry onto a lightly-floured surface. Knead for 1 minute or until smooth. Wrap in baking paper. Refrigerate for 15 minutes or until firm.

Step 2

Preheat oven to 190°C. Line 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 4 to 5 minutes or until onion tender. Add spinach. Cook for 1 minute until just wilted. Remove from heat. Stir in cream. Season with pepper.

Step 3

Divide pastry into 4 equal portions. Roll out each portion between 2 sheets of baking paper to an 18cm circle. Place pastry circles on baking trays. Spoon bacon mixture into the centre of each, leaving a 2cm border. Fold up pastry edges, pinching pastry and leaving half the bacon mixture exposed.

Step 4

Crack 1 egg into each tart. Combine egg yolk and 1 tablespoon cold water. Brush pastry with egg mixture. Bake for 20 minutes or until egg is just cooked. Season with pepper. Serve with salad.