Name: Bacon and egg mini tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 3 sheets ready-rolled savoury shortcrust pastry; 1 tablespoon oil; 4 rashers streaky bacon, diced; 1 small onion, diced; 1 sprig rosemary, finely chopped; 4 eggs; 3/4 cup cream

Ingredients

3 sheets ready-rolled savoury shortcrust pastry

1 tablespoon oil

4 rashers streaky bacon, diced

1 small onion, diced

1 sprig rosemary, finely chopped

4 eggs

3/4 cup cream

Method

1.Preheat oven to 190°C. Cut pastry into circles about 5cm in diameter with a cookie cutter or small glass. Line two mini muffin pans with pastry circles and chill until ready to bake.

2.Heat oil in a frying pan and sauté bacon, onion and rosemary for 3-4 minutes until golden. Whisk eggs, cream and seasoning to taste.

3.Divide bacon mixture between pastry cases, fill with the egg mixture and bake for 20-25 minutes until golden and puffed.