Looking for a starter that will blow the socks off the old prawn cocktail?
This Caramelized Shallot Tart is not only easy to make but is incredibly flavorsome.
It's best eaten warm and is great for a winter's evening alongside a great bottle of wine.
Shallots are the smaller cousin of the regular onion. They generally have a bit of redness to them and they come in all sizes from small to large golf ball size. When cooked they are sweet but when raw they have a bit of heat and to some aren't palatable.
This dish is not onion-y at all due to the long cooking time which brings out the natural sugars. Even onion haters will love it.
I've long been a lover of the onion family and when I find a recipe like this i'll give it a go especially since it can be eaten for lunch or dinner AND I generally always have onions on hand.
I have to say that I was pleasantly surprised when I tasted it, it was absolutely amazing and I had difficulty waiting until dinner time to dive in.
The recipe calls for a store bought puff pastry sheet but you can use your own. I used both, store bought for the large and rough puff for the individual, they were both awesome!
For accompaniments, keep it simple, lettuce leaves and sweet tomatoes tossed in a simple oil and vinegar dressing OR you can switch it up a bit adding toasted walnuts and maybe a creamy blue cheese dressing - which I did....there was nothing left on the plates!