Bacon, egg and feta tarts

Method

• 1
  Preheat the oven to 200°C and line a tray with baking paper.
• 2
  Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
• 3
  Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.
• 4
  Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.