Savory shallot and goat cheese tart

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 make it a success. Well, that and the dough being homemade. The difference with industrial ones is abysmal and, in case you didn't know, it costs nothing (or almost nothing) to make it at home.

This savoury shallot and goat cheese tart is halfway between a quiche and a coca . It is not the first because it does not contain egg, nor the second because the base is different. It is delicious, delicate, juicy and full of flavourful nuances. It has it all. One of those recipes that you will want to make again and again, whether for everyday 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 of 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 cake pan

Preparation

From the shortcrust pastry

1. Using a sharp knife and on a cutting board, cut the butter (which must be very cold) into small cubes.
2. Place the flour and salt in a deep, wide bowl, stir and add the diced butter. Mix with your hands until you get a crumbly texture with no large lumps. This will only take a few minutes.
3. Next, add the cold water and mix again, kneading gently until all the ingredients are well integrated.
4. We stretch the dough into a disk shape, wrap it in plastic wrap and put it in the refrigerator to rest for 30 minutes.

From the filling

1. Peel the onion and cut it into julienne strips, that is, into thin strips. Peel the shallots and, to do this, the quickest and easiest way is to blanch them in boiling water for 20 seconds.
2. Heat a little extra virgin olive oil in a frying pan. Add the onion, shallots, bay leaf and season with salt and pepper to taste. Cook over a low heat for 20 minutes. Remove from the heat and set aside.

Finishing and baking

1. Once the shortcrust pastry has rested, remove it from the fridge and roll it out into a circle using a rolling pin. To prevent it from sticking to the work surface, sprinkle the surface with a little flour or use a sheet of baking paper.
2. Line the base and sides of a quiche mould with the pastry (we used the ceramic one from Le Creuset ). Remove the excess by cutting it off with a sharp knife.
3. Cover the dough with baking paper and place some old vegetables on top, so that the weight helps to keep the shape. Place the mould in the oven, preheated to 180 ºC with heat above and below, and bake for 15 minutes. Remove the vegetables and baking paper and bake for a further 15 minutes.
4. Remove the mould from the oven and immediately brush the base and sides of the dough with egg white. The heat will cause it to coagulate and form an impermeable layer that will prevent the dough from softening when the filling is placed on top.
5. Spread the onion and the sautéed shallots over the dough and cover with the goat cheese, without rind, chopped. Place some rosemary sprigs on the surface and return the mould to the oven. Place it on the lowest part and set the oven to 10 minutes with heat only on the bottom, at 180 ºC.
6. We can eat the cake right away, but we recommend waiting half an hour so that it is easier to cut and does not crumble.

Le Creuset ceramic cake pan