Directions

• Heat up the oven to 375 °F. Place oven rack in the lower-middle position.
• Thinly slice the onion.
• Heat up a frying pan, and start charring the tomatoes with some olive oil, salt and pepper.
• Remove the charred tomatoes from the frying pan and start frying  the sausages and the onion.
  
• After the sausages are cooked, cut them (or break them by hand) into small pieces and mix together with the charred tomatoes and caramelized onion. This will be the stuffing for the tarts.
  
• Roll out the puff pastry sheet into a square and cut into 4 equal pieces.
  
• On a baking sheet lined with parchment paper or a Silpat, lay down two puff pastry pieces side by side. This is the foundation for your tarts.
  
• Using a pastry brush, apply a thin layer of water to the two pastry sheets on the baking tray. Carefully place another layer of pastry sheets on top of each of the tarts.
  
• Bake the pastry for 10-15 mins until they puff up.
  
• Now the goal is to create a well inside the puff pastries to hold the stuffing mix and the egg.
  
  With a serrated knife score a smaller square on top of the the pastries and lightly push down the inside square to create a shallow well in the tart.
  
• Place some stuffing inside the pastry wells (careful not to over-crowd the tarts), leaving some space in the centre for the egg.
• Crack open an egg and carefully place on top of each of the tarts.
• Bake for about 15 minutes until the egg texture is to your liking. (Lightly shake the baking pan to see if your egg whites are set). If you like the egg yolks to be runny, take the baking trays out of the oven as soon as the egg whites are set, and immediately plate your tarts.
• Top up with fresh cracked pepper and salt, a drizzle of pesto, and a sprinkling of thinly sliced basil leaves.