Caramelized Shallot Tartlets Recipes

CARAMELIZED SHALLOTS

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CARAMELIZED SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• In a 12 inch ovenproof skillet melt the butter.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper and toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
• Season to taste, sprinkle with parsley and serve.

CARAMELIZED SHALLOT TARTLETS

Steps:

• 1. Spray top of pans and inside of mini muffin cups lightly with nonstick cooking spray. 2. Lightly dust work surface with flour. Unroll first crust and stretch it a bit in all directions with a rolling pin, making it slightly thinner. 3. Cut crust with cookie cutter, forming as many rounds as possible, reserving scraps. Place each round over a muffin cup and press down inside to form tartlet shells, making sure the scalloped edges come up and over the top of the cup. Gently press edges down against the top surface of the pan. 4. Repeat process with second pie crust, then combine scraps, roll out, and continue cutting rounds until all of the scraps have been used. Wrap tart pans in plastic wrap and place in freezer while preparing filling. 5. Sauté shallots in butter over low-medium heat until they are translucent and a deep golden brown (about 15 minutes). Remove from pan and chill. 6. Place reserved bacon fat in pan and sauté mushrooms until moisture has evaporated and they turn a nice brown. Add the thyme, salt, and pepper and sauté for 1 minute more. Remove from heat and chill in refrigerator. 7. Preheat oven to 350 degrees F. Combine cream, eggs, and nutmeg in blender and process on low speed until thoroughly combined (about 7 seconds). 8. Remove tartlet pans from freezer. Fill each shell 3/4 full with the dry ingredients in this order: bacon, mushrooms, shallots, cheese.(Tartlets can be frozen at this point, for up to 2 weeks, but must be removed from freezer 1/2 hour before filling with cream.) 9. Slowly drizzle cream/egg mixture into the nooks and crannies until each shell is 7/8 full, wiping up any overflow with the corner of a paper towel. 10. Bake until crusts are golden and filling is puffed in center (10-15 minutes). 11. Remove from oven and cool on racks for 5 minutes. Gently lift each tartlet out of pan with the edge of a knife or fork. Arrange on a platter and serve hot, warm, or at room temperature.

SHALLOT TARTE TATIN

Steps:

• Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
• Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
• Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Heat oven to 375 degrees. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to an 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
• Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
• In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
• Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy cream and sour cream; process until well combined. Transfer to a medium bowl.
• Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
• Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.