Caramelised onion and egg tarts

Cooking Eggs Caramelised onion and egg tarts

These gourmet pies look impressive and taste delicious with the sweet caramelised onions and perfectly set egg.

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cut each sheet pastry into 4 even-sized squares. Press gently into eight 1-cup capacity pie tins, pleating the pastry. Trim excess (see note). Place pie tins in freezer for 20 minutes.
  2. Heat oil and butter in a large frying pan over medium-low heat. Add onions. Cook, stirring occasionally, for 15 minutes or until caramelised. Add sea salt, thyme, sugar and vinegar. Cook for 5 minutes or until thickened. Season with pepper.
  3. Preheat oven and a baking tray to 200°C. Remove pie tins from freezer and place onto hot tray. Bake for 15 minutes or until pastry is light golden.
  4. Remove pie tins from oven. Reduce oven to 180°C. Divide onion between pie tins. Make a small hollow in the centre of each onion mixture and crack 1 egg into each. Sprinkle with parmesan and pepper. Bake for 20 minutes or until egg is just set. Serve.

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2 large sheets frozen ready-rolled shortcrust pastry, thawed
2 tbsp olive oil
1 tbsp butter
3 large red onions, halved, thinly sliced
1 tsp sea salt
2 tbsp thyme sprigs
1 tbsp white sugar
1 tbsp red wine vinegar
8 eggs
2 tbsp grated parmesan cheese

Adv

Autors
Preparation time
30
Cooking time
55
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Eggs
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