Savory shallot and goat cheese tart

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

This savory shallot and goat cheese tart 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 tasty nuances. Has it all. One of those recipes that you are going to want to make over and over again, either 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

Ceramic pan for cakes Le Creuset

Preparation

of the shortcrust pastry

1. With a sharp knife and on a cutting board, we cut the butter (which must be very cold) into small cubes.
2. Place the flour and salt in a deep and wide container, 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 only take a few minutes.
3. Then add the cold water and mix again, kneading gently until all the ingredients are well integrated.
4. Roll out the dough in the shape of a disc, 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 into juliana, that is, into thin strips. 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, the shallots, the bay leaf and season to taste. We poached over low heat for 20 minutes. Remove from heat and reserve.

finishing and baking

1. When the shortcrust pastry has rested, remove it from the fridge and roll it out with the help of a rolling pin, shaping it into a circle. So that it does not stick to the countertop, we sprinkle the surface with a little flour or use a sheet of parchment paper.
2. Line the base and sides of a quiche mold with the dough (we have used Le Creuset ceramic ). We remove the excess by cutting it with a sharp knife.
3. We cover the dough with parchment paper and place some old legumes on top, so that the weight helps to maintain the shape. We put the mold in the oven, preheated to 180 ºC with heat above and below, and cook for 15 minutes. Remove the legumes and the 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 a waterproof layer will form that will prevent the dough from softening when we place the filling on top.
5. Spread the onion and the poached shallots over the dough and cover with the chopped goat cheese, without rind. Place a few sprigs of rosemary on the surface and return the mold 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.

Ceramic pan for cakes Le Creuset