Straightforward, photogenic and even tastier as leftovers the following day, savoury tarts are one of our favourite ... Beat the remaining egg in a mug and brush over the pastry.

To bring the dough together, add an egg and oil and bring it together to make it into crumbly ... and later bake it in the oven for 10-15 minutes or till slightly golden. Pour filling into the tarts.

These tasty individual tarts are brilliant for a quick but stylish ... In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking ...

This recipe results in a lovely spring tart you can cut into quarters and serve for lunch or dinner with a green salad.

This onion-anchovy-olive tart from the South of France is the blueprint for elegant offhandedness. Turn up to a friend’s house with a big tin of Scalia anchovy fillets, four packets of Dufour ...

Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts, it is best eaten warm or at room ...

The tomatoes add brightness, and the ham brings a salty, savory bite. It’s all tied together with the egg-milk mixture that keeps everything light and cohesive. This tart is ideal for any ...