makes one 25cm/10″ round tart
- home made or store bought pâte brisée (shortcrust pastry, not sweet)
- 2 tablespoons olive oil
- 10 small shallots, peeled and finely chopped crosswise so that you have thin rings
- 1/3 cup dry white wine
- 5 eggs
- 1 tablespoon Dijon mustard
- 1 cup whole cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100g goat cheese, firm enough to be sliced or crumbled
- freshly picked thyme leaves
Heat oven to 180°C/350°F.
Line your tart pan with the pastry. Prick the base a few times with a fork and then line the pastry with parchment paper and fill with dry beans or baking weights. Blind bake for 10-15 minutes or until the pastry is baked but not colored.
Heat the olive oil in a large frying pan and then cook the shallots over medium heat so they caramelize. Stir frequently to make sure they cook evenly. They should get a nice honey brown color. When the shallots are well cooked, about 15 minutes, add the white wine and reduce until all the liquid has evaporated. Remove the shallots from the heat.
Mix together the eggs, Dijon, cream, salt and pepper in a bowl. Scatter the cooked shallots over the cooled base of the tart. Carefully pour in the egg mixture and then layer the goat cheese on top. You can slice rounds
if you are using a log of goat cheese and arrange in a pattern or just crumble the cheese all over. Finally, sprinkle some fresh thyme leaves all over the tart. Bake for about 20 minutes or until the center of the tart is set. Enjoy warm or at room temperature.