Caramelised onion and egg tarts

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

Recipe «Caramelised onion and egg tarts» presented in category Recipes / Eggs, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.