Candied Shallots and Soft Goat Cheese Tartlets
Try this Candied shallots and soft goat cheese tartlets recipe.
Try this Candied shallots and soft goat cheese tartlets recipe.
- Carbohydrate 142.936999999986 g
- Cholesterol 139.916666615171 mg
- Fat 57.9624166467895 g
- Fiber 21.3999996185303 g
- Protein 50.9608333331297 g
- Saturated Fat 36.0441016543011 g
- Serving Size 1 1 recipe (329g)
- Sodium 694.20562486203 mg
- Sugar 121.537000381455 g
- Trans Fat 3.94238291529452 g
- Calories 1246 calories
Step-by-step
- Preheat the oven at 200C. Rince the spelt and cook it for about 40 minutes in 3 times its quantity of boiling and slightly salted water.
- During that time, peel the shallots then put them on a baking tray covered with an aluminium foil. Cover with a drizzle of olive oil, sprinkle some fresh thyme, salt and pepper. Mix the whole with your fingers in order to cover all the shallots. Close the aluminium foil and put in the oven for 20 to 30 minutes, until you get some candied and very tender shallots. Reserve them when they are ready.
- Once the spelt is baked, dry it well and add it to a blender bowl with the soft butter. Mix the whole in order to break the grains, stop before it's turning into a purée. Butter the tartlets moulds and shape 4 tartlets spelt crusts with your fingers. Put the tartlets crusts in the oven for 20 minutes at 200C.
- In a bowl, mix the soft goat cheese, the egg, the liquid cream together by using a fork. Season well. Pour the soaft goat cheese dough on the baked spelt crusts, put some candied shallots with a few roasted walnuts and a pinch of thyme on each of them. Put again in the oven for about 20 minutes. The soft goat cheese dough should golden a bit.
- Let cool down and remove the tartlets from the pans. Eat tepid or cold with a salad.
Most cooks pull alliums from the oven based strictly on a timer, missing the physical transformations that signal true doneness. Roasting bulbs encased in foil traps moisture initially, but the foil must eventually soften the structural fibers before sugars caramelize. Achieving balance requires recognizing specific tactile and visual indicators during both the roasting and baking phases.
Judging Allium Doneness Visually
Shallots require enclosed roasting to break down tough cell walls before exterior browning occurs. Slide a paring knife into the center of the largest bulb after twenty minutes; zero resistance confirms the interior has turned tender throughout. The exterior skins should display deep amber coloring and slight wrinkling from moisture loss, indicating natural sugars have concentrated without burning. If the shallots feel firm or offer resistance to the blade, reseal the foil and add five more minutes.Managing Spelt Crusts
Spelt flour contains fragile gluten structures that demand careful handling compared to standard wheat flour. Pulse the cooked grains in a food processor only until coarsely chopped; over-processing releases excess starch, resulting in a gummy rather than crumbly crust. Press the grain mixture firmly into greased tartlet molds with oiled fingers to ensure uniform thickness along the bottom and sides. Blind bake the crusts until the edges turn golden brown and the base feels completely dry to the touch.Sequencing Kitchen Workflow
Successful execution depends on proper multitasking while the alliums roast and the grains simmer. Simmer the spelt in triple its volume of salted water for forty minutes, draining thoroughly to prevent excess moisture from compromising the dough binder. Whisk the soft goat cheese, egg, and liquid cream until smooth, then pour the mixture over the pre-baked crusts just before topping them with the warm alliums and crushed walnuts. Allow the finished pastries to rest for ten minutes before releasing them from their pans.
