1. Heat oven to 170C fan bake. on a lightly floured work surface, roll out pastry to 3mm thick and use to line the base and sides of a 20cm tart tin. Prick the pastry all over with a fork. Refrigerate for 30 minutes while you prepare the filling.
2. Place egg, one yolk and milk in a bowl and beat to combine. Season with salt and pepper, then stir in brie and basil.
3. Heat a frying plan, add the oil, diced bacon and diced onion, then cook over a low heat for eight minutes. Turn the contents of the pan into the egg mixture and stir to combine.
4. Pour mixture into prepared pastry case and bake for 30 to 45 minutes or until filling is just set.

Parmesan Cheese Pastry

1. Place flour, salt, cayenne pepper and butter into the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Add parmesan and pulse to combine.
2. Add egg yolk and water, then process until mixture forms a ball of pastry. Do not over-mix or the pastry may be tough.
3. Remove mixture to a lightly floured work surface and briefly knead until smooth. Wrap in plastic wrap and chill for 30 minutes before rolling out. Makes 350g pastry.