Если звенит будильник - это значит, что лучшая половина суток уже позади.

These tasty tarts make a hearty breakfast or brunch meal.


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

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.
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.
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.
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.
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.

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