Quick shallot tarts

Name: Quick shallot tarts
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 Shallots; 1 TABLESPOON Oil; 3 Stem(s) Thyme; 4 Eggs (Gr. M); 150 g Whipped cream; 7-10 Tbsp salt, pepper; 1 package (270 g) Puff pastry (cooling shelf); 7-10 Tbsp Grease; 100 g Blue cheese

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

8 Shallots
1 TABLESPOON Oil
3 Stem(s) Thyme
4 Eggs (Gr. M)
150 g Whipped cream
7-10 Tbsp salt, pepper
1 package (270 g) Puff pastry (cooling shelf)
7-10 Tbsp Grease
100 g Blue cheese

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel shallots, cut lengthwise into 3 slices. Fry in hot oil. Wash and chop the thyme. Whisk with eggs, cream, salt and pepper.
2
Cut the dough into 8 equal squares. Grease the tartlet cups with lifting base (8 cm Ø). Line with dough. Cut off any protruding edges. Put shallots into the moulds and crumble the cheese over them.
3
Pour egg cream over it. Bake in a hot oven for about 15 minutes.