Bacon and egg tarts

Makes 4

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 (see tip)
* 4 eggs
* 1 egg yolk, whisked
* mixed salad leaves, to serve


Method
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.
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.
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.
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.

Notes & tips
* Wholemeal flour is higher in vitamins, minerals and fibre than white flour, however baking recipes often use a lot of butter, so should only be eaten in moderation.
* We used thickened cream instead of pure cream as it contains gelatine, which helps bind the mixture.

Source
Super Food Ideas - Page 17
Recipe by Kerrie Sun