Individual Egg Tartlets

For the pastry, make a mound of flour on the work surface and mix with the salt. Make a well in the centre and dot the butter around the edge. Tip the egg yolk into the centre of the well. Add 2 tbsp cold water and chop the ingredients together with a knife to a crumb-like consistency. Quickly work by hand to form a smooth dough. Shape into a ball, wrap in clingfilm and chill for approx. 30 minutes.

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease six ramekins with butter.

Heat 1 tbsp butter in a frying pan and fry the diced onion. Scatter over the bacon and fry together for 2 minutes then remove from the heat.

Roll out the pastry on a floured surface and cut out six circles to line the ramekins. Sprinkle the base with breadcrumbs and add the bacon mixture and the cheese.