Egg and Onion Tartlet

Egg and Onion Tartlet with balsamic glaze

For pastry crust:
¾ cup flour plus additional flour for rolling
¼ cup butter, softened
Dash salt
Splash vinegar
1/8 cup cold water

1. Mix all ingredients. Knead into dough.
2. Cover and chill for 15 minutes.
3. Preheat oven to 375 degrees.
4. Roll dough out on a lightly floured surface to ¼ inch thickness.
5. Grease a tart pan. Carefully lay dough into pan. Prick bottom with fork.
6. Bake 12 minutes. Remove from oven.

For filling:
1 medium baking potato, sliced thin
5 Tbsp butter
1 small sweet yellow onion, sliced thin
1 sweet yellow pepper, sliced thin
1/8 cup balsamic vinegar
1 tsp sugar
3 eggs
Salt and pepper

1. Melt 2 Tbsp butter in a large skillet. Add potato slices and cook tender. Remove from skillet, set aside.
2. In a small saucepan bring balsamic vinegar and sugar to boil. Add one Tbsp butter. Continue to cook at medium heat until liquid reduces by half.
3. Melt 2 Tbsp butter in large skillet. Add yellow onions and peppers and cook tender.
4. Layer potatoes evenly in tart crust. Layer onions and peppers on to of potatoes. Brush with balsamic glaze and return to oven for 20 minutes at 375.
5. Meanwhile, spray a small skillet with oil. Break eggs into skillet, sprinkle with salt and pepper and fry sunny side up until whites are fully cooked.
6. Use a spatula to set eggs on tart. Serve hot.

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