Shallots tart

Name: Shallots tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 400 g Shallots; 6 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 4 TABLESPOONS Balsamic vinegar; 1/8 l Vegetable broth; 1 small pot of thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Low-fat curd; 1 egg (size M); 4 TABLESPOONS Milk; 250 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

400 g Shallots
6 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
4 TABLESPOONS Balsamic vinegar
1/8 l Vegetable broth
1 small pot of thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Low-fat curd
1 egg (size M)
4 TABLESPOONS Milk
250 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Peel the shallots. Heat 2 tablespoons of oil in a frying pan. Fry the shallots for about 20 minutes while turning. After approx. 5 minutes, sprinkle with sugar, allow to caramelize briefly, deglaze with vinegar and stock. Wash thyme, shake dry, remove leaves from the stalks and chop lightly. Season shallots with salt, pepper and thyme, except for a little bit for sprinkling.
2
Mix quark, egg, milk, 4 tbsp. oil and 1 tsp. salt. Mix flour and baking powder and knead into the quark mixture. Roll out the dough on a work surface dusted with flour (approx. 30 cm Ø). Place the dough sheet in the greased, flour-spread tart tin (28 cm Ø), press the edge slightly
3
Add the shallots to the tart and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Tart