This Poached Egg on a Thin Onion Tart recipe is incredibly light and if you still want to add a note, I recommend a little goat cheese in your cream and onions. This gives a definitely more tasty and unctuous note to the dish.
Here are the ingredients you will need for 4 people to make the Poached Eggs on a Thin Onion Tart
- 100 g butter
- 2 large white onions, chopped
- 150 ml double cream
- 4 sprigs of thyme
- 350 g ready-made puff pastry or shortcrust pastry
- 4 small poached eggs
Now, here are the few steps you need to follow for the preparation of the Poached Eggs on a Thin Onion Tart
In a heavy saucepan, put the butter to melt over low heat. Add the onions and cook for about 45 minutes while stirring. Then pour the cream and the thyme sprigs and simmer for another 10 minutes. Salt, pepper and set aside.
Preheat oven to 325°F (160 °C). Lower the puff pastry or shortcrust pastry and cut 4 rounds with the cutter then place them on a baking sheet. Set aside for 20 minutes the refrigerator.
Prick each pie base with a fork. Spread the onions on and spread evenly. Bake and cook for 30 to 35 minutes. Check cooking. The tarts must be crisp.
Prepare the poached eggs and drain them and place them in the center of each thin onion tart. Serve immediately on hot plates.
As an alternative, if you do not like too much onions or you do not want to overeat yourself, or even just run out of time, simply cook these Leek Vinaigrette with Poached Egg.