Saturday, January 20, 2018

Green Garlic, Spring onion, Bacon, and Egg Tart

Green garlic season is on and as it's one of the favourite ingredients for Parsis I've been seeing it very often in my kitchen. One dish that we made quite often is leela lasan (green garlic) ne leela kanda (spring onion) per eeda which is eggs steamed on a bed of the two greens with salt, pepper and a light spicing of cumin or jeera. To be honest, I got a bit bored making this same thing so often and decided to play with basic concept and do something fun while still retaining the basic character of the dish.

I always have puff pastry sheets in my freezer and I also found a packet of bacon in there. And the idea of a tart was born.

Leela Lasan, Leela Kanda, ne Bacon per Eeda Tarts

1 bunch green garlic
1 bunch spring onions
1 onion
1 tsp cumin seed

1 sheet puff pastry
a few rashers bacon

To make the filling.

Wash the greens well and then chop as fine as possible. Use the roots of the green garlic too, they pack a lot of flavour.
Chop the onion fine.
In a pan heat some oil and add the cumin seeds and let them sizzle. Chuck in the chopped greens and the onion and saute on a slow flame till it is all cooked. Season with salt and pepper. Keep the heat on medium to low as you cook because the onions and garlic mustn't brown at all. Stir frequently as you cook.
You can make this mix in advance and store it in the fridge up to two or three days, ready to use whenever you like.

To make the tarts

Preheat the oven at 180C

Fry the bacon rashers lightly and then chop into small pieces. Don't let the bacon become crisp - remember it will be baked on the tarts later.

Let the pastry sheet thaw a bit and then cut into four equal squares. Run a pizza wheel or a knife lightly along the edges to trace a 'frame'. Don't cut through the pasty. With a fork poke the middle of the pastry till the entire surface has been marked. Once again, don't go through the pasty.

Line your baking tray with parchment or baking paper and arrange the pastry squares on the sheet.
Arrange the leela lasan filling on each square in a thin layer making a slight hill along the edges. This will help keep the egg in the middle when you add it later.

Once all the squares are done pop the tray into the oven and bake for around 12-15 minutes till you see the pastry puffing up along the edges. 

Remove the tray carefully and get ready to add the eggs. Now this gets a little tricky so it's best if you break each egg into a cup or bowl instead of directly onto the tart. The egg white can spill all over and out of the tart so you have better control if you break it in a cup first. Use a tablespoon and carefully pick up the yolk and place it in the centre of a tart. Arrange bacon pieces around the yolk (it strengthens the 'fort' and helps keep the egg white in). Spoon over the egg white carefully. I found it harder to keep the egg white within the filling.

Crack fresh pepper over the tarts once you have placed eggs and bacon on each and then put it all back in the oven to bake at 160C till the eggs are set to your liking. This could take anything from 6-8 minutes to longer depending on how set you want your eggs but once the whites turn opaque it's good to go.

Enjoy the tarts hot straight out of the oven!

These are great for breakfast and work well as an evening snack too. Kids and adults will enjoy the crunch of the pastry and this is a great way to get your family to eat some greens :)

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