Name: Onion tart with poached egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 90 gram butter; 3 red onions, sliced; 1/2 cup light sour cream; 1/4 cup chopped semi-dried tomatoes; 1/2 teaspoon thyme leaves; 2 sheets puff pastry; 4 eggs, poached

Ingredients

90 gram butter

3 red onions, sliced

1/2 cup light sour cream

1/4 cup chopped semi-dried tomatoes

1/2 teaspoon thyme leaves

2 sheets puff pastry

4 eggs, poached

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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