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Caramelized Onion Masala Breakfast Tart

Caramelized Masala Onion Breakfast Tart

Shri Repp
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Servings 4 tarts

Ingredients
 

  • 1 puff pastry sheet
  • 2 tablespoon ghee vegetable oil will work as a substitute
  • 2 (400 g) medium yellow onions thinly sliced
  • 5 eggs 4 whole, 1 beaten for egg wash
  • 4 green onions
  • 2-3 sprigs cilantro or mint

Spices

  • ¼ teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 teaspoon Kashmiri Chili Powder or 1.5 teaspoon of regular chili powder
  • ½ teaspoon sea salt plus more for eggs

Equipment

  • 10x 15 Sheet Pan
  • Parchment Paper

Instructions
 

Prep Ingredients

  1. Thaw the 1 puff pastry sheet according to the instructions on the box.
  2. Thinly slice 2 medium yellow onions
  3. Thinly slice 4 green onions for garnish.
  4. Clean and roughly chop 2-3 sprigs cilantro or mintleaves.

Caramelize Onions

  1. Heat half of the 2 tablespoon ghee in a large pan over medium heat until it melts and coats the pan.
  2. Add thinly sliced onions and a half of the ½ teaspoon sea salt to the pan and stir until they are coated with ghee and glisten. Once onions are translucent, turn heat down to medium.
  3. Stir onions every minute or so until they have reduced in size by half and start taking on a light brown color. This should take approximately 8-10 minutes. but remember to rely on how the onions look rather than strictly the time estimate!
  4. Add in an the remaining half of ghee, ¼ teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoon Kashmiri Chili Powder , and remaining half of the salt. Sauté onions until they are coated in the spice mixture. Keep sautéing onions until they have a deep caramelized color and the raw smell of the spices is gone. This should take about another 8-10 minutes.
  5. Once onions are cooked, turn off the heat and let them cool while working on your pastry.

Make and Bake Tarts

  1. Preheat your oven to 400°F and line a 10” x 15” baking sheet with parchment paper.
  2. Take a sheet of pastry dough, cut into four equally sized squares, and place on your baking sheet.
  3. Prick holes in the center of the puff pastry squares, leaving 1 inch borders untouched.
  4. Make a circular nest of onions in each square, leaving the 1 inch border so the puff pastry can rise to form an edge and space in the center for the egg to nestle into.
  5. Brush the borders of the squares with the egg wash and place the baking sheet in the middle rack of the oven for 10 minutes or until the puff pastry border has risen like a wall around the onions.
  6. Take squares out of the oven. Carefully crack one egg in a small bowl. Use your hand or a spoon to gently separate the egg yolk from the white and and nestle the yolk in the center of the onion nest. Slowly pour the egg white into your pastry square, leaving behind some of the white if you think it will overflow.
  7. Season eggs with a sprinkle of salt on each egg. Repeat for the other three pastries.
  8. Carefully place the pastries with the eggs back in the oven and cook until the eggs are cooked to your liking. For a runny egg it can take between 5-7 minutes but continue to  monitor the eggs every 2-3 minutes and rotate your baking pan halfway through for even cooking of your eggs.
  9. Remove the tarts from the oven and sprinkle the 4 green onions and fresh herbs on top. Enjoy!
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Notes and Tips

  • The back of the oven is usually hotter than the front of the oven, so make sure to turn your tarts half way through to get all the eggs cooked at the right time
  • You can make your caramelized onions up to three days before you plan on using them for the tarts
  • Scooping the egg yolk in your hand can help you center and nestle the egg carefully into the puff pastry.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!