Caramelized Shallot Tartlets Food
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS
These tartlets make a versatile first course, complementing a variety of menus, from elaborate to informal; like many successful first courses, they taste good either warm or at room temperature.Pate brisee, the French version of a standard short pastry, is used for sweet and savory tarts, piecrusts, and quiches. You can bake the tartlet shells a day or two in advance, and store them in an airtight container before filling and baking; or, form the shells, and freeze them until you're ready to bake them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to an 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
- Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
- In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
- Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy cream and sour cream; process until well combined. Transfer to a medium bowl.
- Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
- Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.
CARAMELIZED SHALLOTS
Make and share this Caramelized Shallots recipe from Food.com.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a 12 inch ovenproof skillet melt the butter.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper and toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
- Season to taste, sprinkle with parsley and serve.
Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4
SHALLOT TARTE TATIN
Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
- Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
- Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.
Nutrition Facts : Calories 510 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.18 milligram of sodium
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