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How to make Caramelised onion and egg tarts

Yield = 8
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.