An onion, a handful of shallots, a roll of goat cheese, a few sprigs of rosemary and a sheet of shortcrust pastry. That's all we need to prepare this beauty and succeed. Well, that and the dough is homemade. The difference with the industrial ones is abysmal and, in case you didn't know, it costs nothing (or almost nothing) to make it at home. 

This savory shallot and goat cheese pie is halfway between a quiche and a coke . It is not the first because it does not have an egg, nor the second because the base is different. It is delicious, delicate, juicy and loaded with flavorful nuances. Has it all. One of those recipes that you are going to want to make again and again, either for daily or for a special occasion.

Ingredients ( for 4-6 people)

For the shortcrust pastry

  • 250 g of wheat flour
  • 1/2 teaspoon salt
  • 125 g very cold butter
  • 60-80 ml of ice water

For the filling

  • 1 onion
  • 12 shallots
  • 1 roll of goat cheese
  • 1 bay leaf
  • extra virgin olive oil
  • Salt
  • ground black pepper
  • fresh rosemary

Le Creuset ceramic tart pan

Preparation

of shortcrust pastry

  1. With a sharp knife and on a cutting board, cut the butter (which must be very cold) into small cubes.
  2. In a deep and wide bowl, place the flour and salt, stir and add the diced butter. Mix with your hands until you get a texture like crumbs in which there are no large lumps, this will take only a few minutes.
  3. Then add the cold water and mix again, gently kneading until all the ingredients are well integrated.
  4. Stretch the dough in the form of a disk, wrap it in plastic wrap and put it in the fridge to rest for 30 minutes.

of the filling

  1. Peel the onion and cut it julienne, that is, into thin strips. We peel the shallots and, for this, the fastest and easiest way is to blanch them in boiling water for 20 seconds.
  2. Heat a little extra virgin olive oil in a pan. Add the onion, shallots, bay leaf and season to taste. Sauté over low heat for 20 minutes. Remove from heat and reserve.

Finishing and baking

  1. When the broken dough has rested, remove it from the fridge and stretch it with the help of a rolling pin, giving it a circle shape. To prevent it from sticking to the counter, sprinkle the surface with a little flour or use a sheet of parchment paper.
  2. We line the base and sides of a quiche mold with the dough (we have used Le Creuset ceramic ). Remove the excess by cutting it with a sharp knife.
  3. We cover the dough with parchment paper and place some old vegetables on top, so that the weight helps maintain the shape. Put the mold in the oven, preheated to 180ºC with heat from above and below, and cook for 15 minutes. Remove the vegetables and parchment paper and cook for another 15 minutes.
  4. Remove the mold from the oven and immediately brush the base and sides of the dough with egg white. The heat will cause it to coagulate and an impermeable layer will form that will prevent the dough from softening when we place the filling on top. 
  5. We spread the onion and the poached shallots on the dough and cover with the goat cheese, without rind, chopped. We place some rosemary branches on the surface and take the mold back to the oven. We place it in the lowest part and program 10 minutes with heat only in the lower part, at 180 ºC.
  6. We can consume the cake at the moment, but we recommend waiting half an hour so that it is easier to cut and does not fall apart.

Le Creuset ceramic tart pan

Recipe author: Carmen de Tia Alia

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