29 Apr Baked shallot tart with caramelised shallots and goats cheese chevin

Posted at 17:19h in Starters by


Baked shallot tart with caramelised shallots and goats cheese chevin
Baked shallot tart with caramelised shallots and goats cheese chevin
Print Recipe
I love everything about home made pastry and wish I could wrap myself in it from time to time….the golden flaky deliciousness can turn any grey day into a sunny experience. It is astounding at how easy it is to make your own pastry, much more economical and it has that wonderful rich texture of home made goodness. It is also then the perfect vehicle for our seasonal caramelised shallots. This recipe is easy to prepare and just requires a bit of quiet time in the kitchen. We have added some zesty preserved lemon to the mix which elevates the flavours to a new level of indulgence! We serve these tarts with some chilled KWV Cathedral Cellar Chardonnay which marries wonderfully with the rich buttery sweet textures of the tarts.
Servings Prep Time
6 Tartlets 45 min
Servings Prep Time
6 Tartlets 45 min
Baked shallot tart with caramelised shallots and goats cheese chevin
Baked shallot tart with caramelised shallots and goats cheese chevin
Print Recipe
I love everything about home made pastry and wish I could wrap myself in it from time to time….the golden flaky deliciousness can turn any grey day into a sunny experience. It is astounding at how easy it is to make your own pastry, much more economical and it has that wonderful rich texture of home made goodness. It is also then the perfect vehicle for our seasonal caramelised shallots. This recipe is easy to prepare and just requires a bit of quiet time in the kitchen. We have added some zesty preserved lemon to the mix which elevates the flavours to a new level of indulgence! We serve these tarts with some chilled KWV Cathedral Cellar Chardonnay which marries wonderfully with the rich buttery sweet textures of the tarts.
Servings Prep Time
6 Tartlets 45 min
Servings Prep Time
6 Tartlets 45 min
Ingredients
  • 200 g cake flour
  • 2,5 ml (125g) butter, softened
  • 100 g of cubed ice cold butter
  • 30 ml of ice cold water
  • 18 Du Toit shallots halved and cleaned
  • 500 ml of cream
  • 3 eggs
  • 5 halves of preserved lemons washed, cleaned and diced
  • Cape Herb and Spice Greek Style Lemon and Herb Rub
  • Goats Cheese Chevin sliced into 6
  • fresh thyme
Instructions
  1. Baking Time: 30 min Easy to prepare Oven: 180 degrees celsius
  2. In a food processor place the flour, salt and butter and pulse until it has a crumbly texture. Slowly add the water and pulse very lightly. Remove from the bowl and press together, wrap in cling wrap and let it rest in the fridge for 30 min
  3. Place the shallots onto a baking tray and generously cover with the olive oil, roast in a hot 180 degree oven until golden brown and caramelised for about 35 minutes, remove and let it cool.
  4. Mix the cream and eggs together
  5. Roll out the pastry and cut six rounds larger than the pie tray. Grease the piet trays generously and press the dough into the trays .
  6. Place the shallots into the pie casings and cover with the cream mixture 2/3 of the way up.
  7. Sprinkle the preserved lemons over the shallots followed by the goats cheese
  8. Lightly sprinkle the tarts with the lemon and herb rub and bake in the oven for about 25 to 30 minutes
  9. Remove and garnish with some fresh thyme