Mini-Egg Buckwheat Tarts

• 1 1/8 cups all purpose flour
• 1 1/8 cups buckwheat flour
• 9/16 cup butter very cold and cubed
• salt
• 6 3/4 tablespoons water cold
• 1 tablespoon tomato sauce
• 1 peas sprinkling of
• 1 bacon sprinkling of either, or chorizo, diced
• 1 quail egg

1. In a food processor, add the 2 flours, the butter, and the salt. Pulse until the dough starts to look like wet sand and the butter is incorporated.
2. Stream in the water until the dough starts to form a ball and comes away from the edges.
3. Grease and flour a mini-tart pan.
4. Turn the dough out onto a lightly floured work surface and roll it out to a 2-millimeter thickness.
5. Cut out circles a little bigger than the size of the tart pan and carefully fit them into each mold.
6. Preheat the oven to 180 degrees Celsius.
7. Freeze the tart pan for 10 minutes.
8. Remove from the freezer and bake the tarts for 10 minutes.
9. Remove from the oven but do not turn it off. Into each tart mold, spoon a little tomato sauce, smoothing it out over the bottom. Sprinkle with some peas and chorizo or bacon. Bake for another 8 minutes.
10. Remove from the oven again but do not turn it off. Crack a quail egg into each tart, being careful not to break the yolk. Return to the oven to bake for 2 minutes more.

flour, flour, butter, salt, water cold, tomato sauce, bacon sprinkling of either, egg

Taken from www.yummly.com/recipe/Mini-egg-Buckwheat-Tarts-632265 (may not work)