Farmer’S Breakfast Tart - cooking recipe

Ingredients

200 g wholemeal flour
1 tbsp caster sugar
1/2 tsp salt
100 g butter, diced
50 g ground hazelnuts
4 None eggs
1 kg new potatoes
150 g smoked streaky bacon, finely diced
20 g clarified butter
2 None onions, peeled and finely diced
250 ml soured cream
None None Freshly grated nutmeg, according to taste
2 tbsp breadcrumbs
15 g fresh chives, chopped

Preparation

Grease and flour a 10 inch tart pan with removable bottom. Mix the flour, sugar, salt, butter, hazelnuts and 1 egg with the dough hook of a mixer, then knead into a soft dough. Lay a piece of parchment paper on the work surface and roll out to a 12 inch disc. Use the parchment paper to help slide the dough into the pan then press into the edges. Chill for 45 mins.
Preheat the oven to 325\u00b0F. Cook the potatoes in boiling water for 20 mins. Drain and cut into slices. Heat a frying pan and fry the bacon until crispy. Remove from the pan and drain on paper towels. Add 1 1/2 tbsp butter to the pan and the potatoes and saute, turning, until golden. Add the onions and saute for 2 mins. Reserve 1 tbsp bacon for sprinkling and return the rest to the pan. Season then remove from the heat.
Prick the tart shell with a fork and sprinkle with breadcrumbs. Add the potato mixture. Whisk the sour cream and 3 eggs, season and add nutmeg then pour over the potatoes. Bake for 50 mins. Allow to cool for 5 mins, then carefully remove from the pan. Sprinkle with chives and reserved bacon.