Glazed shallot tart

1 servings

Ingredients

Quantity Ingredient
900 grams Small; (pink skinned)
; shallots - peeled
; and left whole
; (2lb)
2 Fresh bay leaves
15 grams Unsalted butter; (1/2oz)
2 Eggs
290 millilitres Double cream; (1/2 pint)
Nutmeg
Freshly ground salt and black pepper
15 grams Grated parmesan; (1/2oz)

Directions

Line a tart tin with rich shortcrust pastry and bake blind.

Heat butter in a pan and add the peeled shallots, turning them in the butter to coat. Season.

Pour in enough boiling water to come ½ way up the shallots and add the bay leaf. Simmer for 2 or 3 minutes to soften them. Drain well. Beat together the cream, eggs, some freshly grated nutmeg and seasoning.

Put the flan tin on a baking tray. Put the shallots in the baked pastry case in an even layer and pour over the egg mixture. Top with a very light sprinkling of parmesan. Bake in the moderate over for about 40 minutes until the filling is set and golden brown.

Serve with a tossed green salad.

Converted by MC_Buster.

Per serving: 239 Calories (kcal); 21g Total Fat; (79% calories from fat); 11g Protein; 1g Carbohydrate; 407mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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