Bacon Buckwheat Breakfast Tarts (with sour cream)

 In our house we’re pretty big on having a nourishing breakfast that offers quality fats, moderate protein, and food that can be found in the garden, usually spinach, mushrooms, or some avocado. Sometimes I have to think pretty hard about what to make, especially if I want breakfast to be a tad more interesting than the standard eggs, bacon, tomato, and greens.

Today it felt as though all my hard thinking has actually been worth it. My husband came home from work and told me that he would be happy to eat this for breakfast… always.
In trying to maintain a diet void of refined food for the sake of my health, there has been one nostalgic food that I have greatly missed. That is pastry. I have searched high and low for a pastry recipe that will add to my health instead of diminish it, and I am happy to say that the savoury pastry used for these tarts is delicious. The buckwheat gives it a slightly nutty flavour and the almonds offer that light white feeling that I remember so well from the original short savoury pastry of my childhood.

This tart is creamy yet sharp, soft yet crunchy. We ate ours with a handful of fresh spinach leaves, but any greens would do fine.

Enjoy!

Bacon Buckwheat Breakfast Tarts (with sour cream)

Makes 6

 

You'll need:

For the pastry: 

1½ cups almond flour
1 cup buckwheat flour
4 Tbsp coconut oil, melted
3 Tbsp cold water

For the filling:
½ cup sour cream
2 tsp Dijon mustard
pinch nutmeg
4 Tbsp grated parmesan
2 eggs
5 rashers bacon, diced
Fresh thyme, sprigs

 

To make:

For the pastry:

1. Preheat the oven to 180°C
2. Place almonds, buckwheat, coconut oil in a food processor and pulse until the mixture is the consistency of bread crumbs. You may need to scrape down the sides with a spatula part way through. One at a time, add a tablespoon of cold water until the mixture starts to look like dough. Stop the machine, pour the dough on to the bench, and mould it into a ball.
3. Place the ball of dough on top of a piece of baking paper resting on your bench. Gently press down on the dough until it looks like a fat disc. Place another piece of baking paper on top of the dough, and using a rolling pin roll out the dough until it is .5cm thick.
4. Now comes the time to cut the dough into circles big enough to fill the muffin cups in your muffin tray. I used a dessert bowl that I already knew would equate to the right size, but if you are not sure what the right size is, I suggest you find a circular object twice the size of each muffin cup. Using that instrument, cut out your circles.
5. In a greased muffin tray, place each piece of pastry into a muffin cup, making sure you leave enough dough to fill the edges of the cups.
6. Place the muffin tin in the oven and par-bake for 8 minutes. Remove from the oven.

For the filling:

1. In a small bowl whisk together the sour cream, mustard, a pinch of nutmeg, Parmesan, egg, salt and pepper. Set aside.
2. Heat oil in a small pan. Sauté the bacon until just cooked. Remove from the pan and mix the bacon into the sour cream mixture.
3. Spoon the mixture equally between the par-baked tart cases and top with a small sprig of thyme. Return to the oven and bake for 15-20 minutes, or until slightly golden.
4. Serve with spinach, sautéed or fresh.