Quick & Easy

Onion tart with poached egg

Onion Tart with Poached EggAustralian Women's Weekly



1.Melt butter in a small frying pan on low heat. Cook onion gently for 15 minutes until beginning to brown. Stir in sour cream, tomato and thyme.
2.Preheat oven to hot, 200°C. Cut four 12cm rounds from pastry and arrange on a baking tray lined with baking paper.
3.Prick each round with a fork and bake for 5 minutes. Remove from oven and spread evenly with onion mixture.
4.Bake for a further 8-10 minutes until puffed and golden. Serve topped with a poached egg (see notes).

To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon.


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