shallot tart & thyme
Shallots are not only used as a base for soups, sauces or salads. They are amazing with their sweet and savoury character and are perfect for a salty & sweet pie or tart. I usually hate goat cheese, but here I make an exception. You can use Feta also, it is less strong and does not melt that easily, but its saltyness marries perfectly with the sweet shallots.
Ingredients for a mini tart for two:
(if you want to make a big one, triple the ingredients)
1 TBS runny honey
Thyme, about five stalks)
short pastry (not the sweet one for desserts)
First, melt the butter, add the honey and glaze the shallots (just peel them, don’t cut yet) in a non-sticking frying pan for about 10 minutes. Shake from time to time so they get glazed from all sides. Add a stalk or two of thyme to the butter. Add about a dl of water, stir and cover with a lid, then led simmer for about 20 minutes.
Roll out the dough and place into a buttered, round baking form, then sprinkle some of the cheese and thyme on it. Add some salt and pepper, but not too much, as the cheese might be salty already.
Meanwhile, the shallots can be taken out of the pan, and cut into halves, and carefully distributed on top of the cheese and thyme in the baking form. Sprinkle again with more cheese and thyme (and a bit of salt), then bake in the oven at 200 degress for 25 minutes.
Take out and let cool down for five to ten minutes before eating it with a simple green salad.