Recipe courtesy of James Smith, Christine’s Sous Chef.
Bacon and Egg and Mashed Potat
Heat oil in a saucepan. Sauté onion and beef until beef is browned.
Add garlic, thyme and cayenne and ground tomatoes. Continue to cook for 2 minutes.
Add flour and cook 2 more minutes.
Add stock and simmer until thickened. Check seasoning. Cool. Set aside.
Cook potatoes in boiling salted water. Drain and mash with butter. Set aside.
Brush four 4-inch tart shells with melted butter.
Make pâte brisée according to recipe. Alternately, roll out enough puff pastry to 1/4 inch thickness to cut 4 rounds about 6-inches in diameter.
Press pastry into the tart shells.
Crack an egg into each tart shell. Pierce the yolk and spread it around a bit.
Divide bacon evenly over the 4 eggs.
Cover each egg with a layer of meat mixture then cover meat with mashed potatoes.
Place tarts on a baking sheet and bake for 12 to 15 minutes until pastry is golden.
Put milk and shortening into a saucepan. Bring to a boil to melt shortening. Remove from heat.
Sift and combine flour and salt. Put mixture into a food processor.
Pour in the boiled milk mixture while hot.
Pulse until mixture comes together and comes away from the sides of the bowl.
Remove to a lightly floured surface and form into a disc. Let rest for 15 to 20 minutes. Doesn’t need to be refrigerated.
While the dough is still warm roll it out to1/8 inch thickness. Cut rounds 1/2 inch larger than your moulds.