Free-Form Egg And Bacon Tarts

• 2 cups flour
• 10 tbsp (1 1/4 cups) butter, chopped
• 2 tsp olive oil
• 1 medium onion, thinly sliced
• 4 slices bacon, thinly sliced
• 2 cups loosely packed baby spinach leaves
• 1/3 cup light cream
• 6 None eggs
• 2 tbsp coarsely chopped fresh flat leaf parsley
• None None Tomato chutney, to serve

1. Process flour and butter until crumbly. With motor operating, add enough ice-cold water (about 2 tbsp) to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic wrap; refrigerate 30 mins.
2. Preheat the oven to 400u0b0F. Grease two baking pans.
3. Heat oil in medium skillet on medium heat. Cook onion and bacon, stirring, until onion softens. Remove from heat. Stir in spinach and cream.
4. Divide pastry into six pieces. Roll each piece into a 6-inch round on floured surface. Place three rounds on baking pan. Divide bacon mixture among rounds, leaving a 1 1/2-inch border. Fold up border by pinching pastry together.
5. Bake tarts 15 mins. Remove from oven. Crack an egg into each tart. Bake further 12 mins.
6. Sprinkle tarts with parsley. Serve with chutney.

flour, butter, olive oil, onion, bacon, baby spinach leaves, light cream, eggs, flat leaf parsley, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/35600 (may not work)