Sophie's bacon, brie and red onion tarts

• 1 beaten egg
• 1/4 red onion, finely chopped and browned
• 80 grams bacon, finely chopped and browned.
• 100 grams brie, chopped
• 1/2 tsp garlic powder
• 1 salt and pepper to taste
• 6 circles of shortcrust pastry approx 1" wider than the base of your muffin tins. About the size of a mug is usually right.

1. Preheat the oven to 180C.
2. Place the circles of shortcrust pastry into the bottom of muffin tins.
3. I use silicon ones, but if you aren't, then lightly grease them.
4. Press the pastry into the molds.
5. Evenly distribute the bacon, brie and onion into the pastry.
6. Mix your garlic powder, egg and salt and pepper.
7. Carefully pour the egg mixture into the cups of pastry, being careful not to over fill.
8. It didn't matter if it doesn't completely cover the bacon and brie - in fact, it's nice to have these poking out a little, as they brown and taste lovely.
9. Bake in the oven for 15-20 minutes or until golden brown.
10. Great hot or cold!

egg, red onion, bacon, brie, garlic, salt, shortcrust pastry

Taken from cookpad.com/us/recipes/357619-sophies-bacon-brie-and-red-onion-tarts (may not work)