Upside Down Shallot Tart
A real conversation piece, savoury with a hint of sweetness. Ideal for New Years Day, served with goats milk cheese or feta. If shallots are not available, use red onions cut into small wedges.
- Serves: 6
- Recipe Category: Pies & Pastries, Vegetarian: Side
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Products in this recipe:
Chilli & Garlic Seasoning
Garlic Pepper Seasoning
Balsamic Vinaigrette Dressing
You Will Need:
Method:
Cheese Pastry:
Place all the ingredients in the food processor, except for the egg yolk and water.
Process until the mixture resembles coarse crumbs.
Add the egg yolk and water, and process until the pastry starts coming together.
Turn the pastry out on a floured surface and work lightly by hand until it forms a ball.
Flatten the ball into a disk and wrap it up in cling film.
Refrigerate to chill.
Shallots:
Adjust the oven rack to the middle position and preheat the oven to 190ËšC.
Trim the root ends of the shallots and halve them from root to tip, leaving the skin intact.
Drizzle the cut sides with oil and sprinkle with Garlic Pepper Seasoning.
Arrange cut side down on a lined baking sheet.
Roast until tender and a pairing knife meets no resistance when slipped into the centre, 30 - 33 minutes.
Lift off the dry skins of the shallots.
In a 24 - 27 cm skillet, bring the vinegar, Balsamic Vinaigrette, and sugar to the boil to dissolve the sugar.
Reduce to a syrupy consistency.
Stir in the butter and remove from heat.
Arrange the shallots in the skillet as demonstrated.
Dot and spread with jam.
On a lightly floured surface, roll out the pastry to ± 3 mm thick.
Cut into a circle slightly bigger than the skillet.
Prick all over.
Position the pastry over the shallots, tucking in the sides.
Bake at 190 °C for 30 - 35 minutes until golden brown.
Cool for 5 - 10 minutes.
Loosen the outer edge of the pastry with a knife.
Invert a serving plate over the skillet and carefully turn the tart out onto the plate.
Top with crumbled goats cheese (or feta) and thyme leaves.
Cut into wedges. Serve warm or at room temperature.
Upside Down Shallot Tart
A real conversation piece, savoury with a hint of sweetness. Ideal for New Years Day, served with goats milk cheese or feta. If shallots are not available, use red onions cut into small wedges.
- Serves: 6
- Recipe Category: Pies pastries, vegetarian side
-
Products in this recipe:
Chilli & Garlic Seasoning
Garlic Pepper Seasoning
Balsamic Vinaigrette Dressing
You Will Need:
Method:
Cheese Pastry:
Place all the ingredients in the food processor, except for the egg yolk and water.
Process until the mixture resembles coarse crumbs.
Add the egg yolk and water, and process until the pastry starts coming together.
Turn the pastry out on a floured surface and work lightly by hand until it forms a ball.
Flatten the ball into a disk and wrap it up in cling film.
Refrigerate to chill.
Shallots:
Adjust the oven rack to the middle position and preheat the oven to 190ËšC.
Trim the root ends of the shallots and halve them from root to tip, leaving the skin intact.
Drizzle the cut sides with oil and sprinkle with Garlic Pepper Seasoning.
Arrange cut side down on a lined baking sheet.
Roast until tender and a pairing knife meets no resistance when slipped into the centre, 30 - 33 minutes.
Lift off the dry skins of the shallots.
In a 24 - 27 cm skillet, bring the vinegar, Balsamic Vinaigrette, and sugar to the boil to dissolve the sugar.
Reduce to a syrupy consistency.
Stir in the butter and remove from heat.
Arrange the shallots in the skillet as demonstrated.
Dot and spread with jam.
On a lightly floured surface, roll out the pastry to ± 3 mm thick.
Cut into a circle slightly bigger than the skillet.
Prick all over.
Position the pastry over the shallots, tucking in the sides.
Bake at 190 °C for 30 - 35 minutes until golden brown.
Cool for 5 - 10 minutes.
Loosen the outer edge of the pastry with a knife.
Invert a serving plate over the skillet and carefully turn the tart out onto the plate.
Top with crumbled goats cheese (or feta) and thyme leaves.
Cut into wedges. Serve warm or at room temperature.