Monday, July 9, 2012

Caramelized Shallot Tart with Goats Curd and Roquette

50 ml vegetable oil
300 g shallots, whole with ends untrimmed (the ones with the little bulbs, not the spring onion/green onion variety)
25 g butter, softened
30 g sugar
2 sheets puff pastry, cut into 4 x 12 cm circles
120 g goats curd, divided into 4
Lots of roquette

Preheat oven to 180 C.

Heat oil in fry pan, season and cook shallots until brown. Bake in oven for 15 minutes until soft int he middle.

Great 4 x 10 cm tart shells with butter. Dust with sugar.

Place shallots evenly and snugly in the shells. Place puff pastry on top, tucking in the sides with a spoon.

Bake for 20 minutes or until pastry is golden brown. Allow to cool for a few minutes then invert onto a plate.

Place goats curd on top each tart and top with roquette.

Recipe supplied by Pete Bufo

Image: "Roquette Salad" from SantePratique

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