Onion Tart With Poached Egg - cooking recipe

Ingredients

4 sheets frozen puff pastry, thawed
5 None eggs
2 tbsp vegetable or olive oil
4 medium red onions, thinly sliced
2 cloves garlic, crushed
4 sprigs thyme, plus 1 additional sprig, leaves removed
1 tbsp white vinegar
None None Mixed salad, to serve

Preparation

Preheat the oven to 350\u00b0F. 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.
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.
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.
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.