caramelized shallot + goat cheese tart
photo by Jennifer Johnson
An easy dough recipe acts as the base for this make-ahead brunch item. It’s best served just warm or at room temperature, alongside a big, green salad (and read on for the perfect shallot salad dressings).
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 stick unsalted butter, chilled and cut into 8 pieces
- 2-4 tablespoons (or more) ice water
- 1 tablespoon unsalted butter
- 2 large shallots, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 clove garlic, smashed into a paste
- 1 tablespoon white wine
- 6 extra large eggs
- 1/4 cup heavy cream
- 1 tablespoon minced fresh thyme
- 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
- 2 ounces crumbled goat cheese, at room temperature
- Make dough. In a food processor, combine flour and salt. Add butter and process until mixture becomes coarse, about 10 seconds. With machine running, add 2 tablespoons ice water in a slow, steady stream through feed tube. Pulse until dough holds together, no more than 30 seconds. Dough should not be wet or sticky. Test finished dough by squeezing a small amount together to see if it holds its shape. If still crumbly, add more ice water, 1 tablespoon at a time.
- Wrap dough in plastic wrap and flatten slightly into a disk. Refrigerate for about 1 hour.
- On a lightly floured surface, gently roll dough into a circle, about 1/4 inch thick. Carefully fold dough in half over rolling pin and use it to transfer dough to a 9-inch fluted tart pan with removable bottom. Press dough gently into bottom and up sides of pan. Trim off any excess or uneven pieces. Place pan on a baking sheet and set aside.
- Preheat oven to 375°F.
- Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper and fill with dried beans or pie weights.Bake crust until set, 15-20 minutes. Remove paper and beans. Allow to cool.
- In a medium sauté pan, heat butter over medium heat. Add shallots and cook until softened and lightly caramelized, about 10 minutes. Season with salt and pepper. Add garlic and cook for another minute. Deglaze pan with wine, scraping up browned bits from bottom. Remove from heat and allow to cool slightly.
- In a medium bowl, add eggs and beat with a fork until frothy.Stir in cream and thyme and season with salt and pepper. Beat again for another 1-2 minutes.
- Spread Parmigiano-Reggiano evenly over bottom of crust, followed by crumbled goat cheese, then cooled shallots. Carefully pour in egg mixture. Season top with salt and pepper.
- Bake for 40-45 minutes or until tart has set, with a slight jiggle in center and a light golden-brown color around edges. Serve warm or at room temperature.