Savory shallot and goat cheese tart

An onion, a handful of shallots, a log 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 for the pastry to be homemade. The difference with store-bought ones is huge and, in case you didn't know, it costs nothing (or almost nothing) to make it at home.

This savory shallot and goat cheese tart sits halfway between a quiche and a coca. It's not the first because it doesn't contain egg, nor the second because the base is different. It's delicious, delicate, juicy and loaded with savory nuances. It has it all. One of those recipes you'll want to make again and again, whether for everyday meals or a special occasion.

Ingredients (for 4-6 people)

For the shortcrust pastry

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

For the filling

• 1 onion
• 12 shallots
• 1 log of goat cheese
• 1 bay leaf
• Extra virgin olive oil
• Salt
• Ground black pepper
• Fresh rosemary

Le Creuset ceramic tart dish

Preparation

For the shortcrust pastry

1. With a sharp knife and on a cutting board, chop the butter (which must be very cold) into small cubes.
2. In a large deep bowl place the flour and salt, stir and add the butter cubes. Mix with your hands until you achieve a crumb-like texture with no large lumps, this will take only a few minutes.
3. Next add the cold water and mix again, kneading gently until all ingredients are well integrated.
4. Roll the dough into a disk, wrap in cling film and refrigerate to rest for 30 minutes.

For the filling

1. Peel the onion and cut it julienne-style, 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, the shallots, the bay leaf and season with salt and pepper to taste. Sweat over low heat for 20 minutes. Remove from heat and set aside.

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. To prevent it from sticking to the countertop, dust the surface with a little flour or use a sheet of parchment paper.
2. Line the base and sides of a quiche dish with the pastry (we used the Le Creuset ceramic one). Trim the excess by cutting it with a sharp knife.
3. Cover the pastry with parchment paper and place some dried legumes on top, so the weight helps keep the shape. Put the dish in the oven, preheated to 180 ºC with top and bottom heat, and bake for 15 minutes. Remove the legumes and the parchment paper and bake 15 minutes more.
4. Remove the dish from the oven and immediately brush the base and sides of the pastry with egg white. The heat will cause it to coagulate and form a waterproof layer that will prevent the pastry from becoming soggy when you add the filling on top.
5. Spread the sweated onion and shallots over the pastry and cover with the goat cheese, without rind, broken into pieces. Place some sprigs of rosemary on the surface and return the dish to the oven. Place it on the lowest rack and set for 10 minutes with heat only from the bottom, at 180 ºC.
6. You can eat the tart right away, but we recommend waiting half an hour so it's easier to cut and won't fall apart.

Le Creuset ceramic tart dish