Many years ago we visited a friend for supper. Not an unusual thing but I have never forgotten the divine simplicity of the starter. Served to share with green salad and a light vinaigrette it was utterly divine. I think the recipe she used was Elizabeth David but I’ve never been able to find it so here is my version using shallots.
Use a tart ring or loose bottom 23cm tart tin.
Pastry
50g butter, cubed and chilled
125g plain flour
1 egg yolk
2 tsp water
Filling
500g banana shallots (peeled weight), thinly sliced
100g butter
120ml double cream
2 egg yolks
Put the butter and flour in the bowl of a food processor. Pulse a couple of times to resemble breadcrumbs, add the egg yolk, salt and water, pulse a few more times until the dough starts to come together (you may need a drop more water). Tip out of the processor, pull together, wrap in baking paper and chill for 30 minutes.
Preheat the oven to 180C fan
Roll the pastry out as thin as possible, I find the best way to do this is between 2 sheets of greaseproof paper or cling film. Line 20cm chef’s ring or flan tin with the pastry using spare bits of pastry to patch up any cracks (keep spare pastry for patching after bling baking), price the bottom and chill again for 30 minutes.
While the pastry is resting, start the shallot filling. Slice the shallots as thin as possible. Melt the butter in a large pan on a low heat, add the shallots and a good pinch of salt, stir to coat then put the lid on to stew them for 5-8 minutes. When the lid is removed the shallots will have released a lot of their water. Continue to cook with the lid off until all the moisture has evaporated and there is just butter left in the pan. This will take about 20-30 minutes. Tip into a bowl and leave to cool completely.
Line the pastry case with greaseproof paper, fill with baking beans or rice and bake for 15 to 20 minutes or until the pastry is a light golden colour. Remove the beans or rice and paper and leave the case to cool a little.
When ready to cook, preheat the oven to 180C fan.
Once the shallots are completely cooled, add the egg yolks, cream and a good grinding of black pepper, taste and add salt if necessary. Carefully pour the filling into the tart case and bake for 20-30 minutes. Leave to cool for at least 30 minutes and best eaten at room temperature.
Shallot Tart
Equipment
Ingredients
Pastry
- 50 g butter cubed and chilled
- 125 g plain flour
- 1 egg yolk
- 2 tsp water
Filling
- 500 g banana shallots very thinly sliced
- 100 g butter
- 120 ml double cream
- 2 egg yolks
Instructions
- Put the butter and flour in the bowl of a food processor. Pulse a couple of times to resemble breadcrumbs, add the egg yolk, salt and water, pulse a few more times until the dough starts to come together (you may need a drop more water). Tip out of the processor, pull together, wrap in baking paper and chill for 30 minutes.
- Preheat the oven to 180C fan
- Roll the pastry out as thin as possible, I find the best way to do this is between 2 sheets of greaseproof paper or cling film. Line 20cm chef's ring or flan tin with the pastry using spare bits of pastry to patch up any cracks (keep spare pastry for patching after bling baking), price the bottom and chill again for 30 minutes.
- While the pastry is resting, start the onion filling. Slice the onions as thin as possible. Melt the butter in a large pan on a low heat, add the onions and a good pinch of salt, stir to coat then put the lid on to stew them for 5-8 minutes. When the lid is removed the onions will have released a lot of their water. Continue to cook with the lid off until all the moisture has evaporated and there is just butter left in the pan. This will take about 30 - 40 minutes. Tip into a bowl and leave to cool completely.
- Line the pastry case with greaseproof paper, fill with baking beans or rice and bake for 15 to 20 minutes or until the pastry is a light golden colour. Remove the beans or rice and paper and leave the case to cool a little.
- When ready to cook, preheat the oven to 180C fan.
- Once the onions are completely cooled, add the egg yolks, cream and a good grinding of black pepper, taste and add salt if necessary. Carefully pour the filling into the tart case and bake for 30-40 minutes. Leave to cool for at least 30 minutes and best eaten at room temperature.
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