Indulgent Shallot Tart Recipes

ROASTED CARROT TART

Steps:

• Preheat oven to 400 degrees F.
• On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
• In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
• Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
• Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
• In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
• Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
• Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
• Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.

SHALLOT TARTE TATIN

Steps:

• Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
• Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
• Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
• Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
• Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

ASPARAGUS, BACON & SHALLOT TART

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

POPPED CRANBERRY TART

Steps:

• Nut Crust: Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended. Add flour and knead until a small ball forms. Wrap in plastic and chill about 4 hours.
• After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to about 1/4 inch thickness or divide into 8 parts and press into 8 individual tart pans, 3-inch round x 1 inch deep. The crust should be thick.
• Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set aside to cool. Meanwhile make pastry cream, and prepare berries.
• Pastry Cream: Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
• Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back into pan.
• Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
• Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from heat and allow to cool, then assemble tart.
• To Assemble: Spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries. Serve chilled.

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.

SHALLOT TARTE TATIN WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
• Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
• Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
• Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.