Onion Tart With Poached Egg – a delicious recipe with pastry, eggs, vegetable, red onions, garlic, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease 2 large baking pans. Using a plate as a guide, cut a 7-inch round from each pastry sheet. Using a fork, pierce pastry several times. Place pastry on prepared pans. Lightly beat one of the eggs. Brush pastry with beaten egg. Bake for 6-8 mins or until puffed and golden.
2
Heat oil in a large heavy-bottomed skillet on medium heat. Add onion, garlic and leaves from 4 sprigs thyme; cook and stir for 10-15 mins or until onion is very soft. Remove from heat. Season.
3
Half-fill a medium saucepan with water. Add vinegar; bring to a boil. For each poached egg, crack an egg into a cup. Stir water to make a whirlpool. Carefully pour egg into whirlpool; poach for 2 mins for a soft yolk. Using a slotted spoon, transfer egg to paper towels on a large plate; cover to keep warm.
4
Place pastry on serving plates, flattening lightly if necessary. Spread pastry with onion. Top with egg. Season with black pepper. Top with additional thyme leaves. Serve with salad.
285
kcal
Calories
20
g
Fat
10
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 sheets frozen puff pastry, thawed, 5 None eggs, 2 tbsp vegetable or olive oil, 4 medium red onions, thinly sliced, and more.
Yes, Onion Tart With Poached Egg falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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