{"id":54180,"date":"2017-07-25T20:00:45","date_gmt":"2017-07-25T18:00:45","guid":{"rendered":"https:\/\/ellerepublic.de\/blaetterteig-tarte-mit-karamellisieren-schalotten\/"},"modified":"2020-05-06T14:22:02","modified_gmt":"2020-05-06T12:22:02","slug":"caramelised-shallot-tart","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/caramelised-shallot-tart\/","title":{"rendered":"Caramelised Shallot Tart with Prosciutto"},"content":{"rendered":"

This caramelised shallot tart is not only super easy to make but is incredibly delicious. I mean really who doesn\u2019t love caramelised shallots, or onions for that matter? Add a little salty prosciutto di Parma, some fresh garden thyme and layer it on a puff pastry tart slathered with ricotta cheese, bake it until it\u2019s golden and well\u2026 I\u2019d say you have something a little bit heavenly. Sinful and heavenly. Okay, I always associate puff pastry with being sinful. Just like real French butter croissants. Sinfully delicious. I love them. Give me one bite and I just want more. Well, I guess that is what you would call the opposite to a sweet tooth. A savory tooth.<\/p>\n

But really this caramelised shallot tart recipe was for my favorite Schwabe. He\u2019s been asking me for ages to make a caramelised onion tart. He didn\u2019t care what kind, whether with olives, tuna, or bacon. Okay, I probably wouldn\u2019t have won him over with a caramelised onion tart with mushrooms and blue cheese. Hmm, how good does that sound? I choose a simple version with shallots, cause that is what is guaranteed to be in my pantry.<\/p>\n

\"Einfache<\/a><\/p>\n

Whether you use shallots or onions — they need to caramelise<\/h2>\n

Shallots are a staple in my kitchen. I\u2019m not quite sure why I prefer them over onions. Maybe because I love all things French. Okay, truth be told, they aren\u2019t actually French. They originated from Asia, and were brought to Europe by the crusaders. But today, France is the largest producer and they remain a stable in the French kitchen. To me, they are like the chic little cousin of the regular yellow onion. They have a touch of red to them and surprisingly come all sorts of sizes — from small to large. I have seen massive ones in the markets in France (as in the picture below). So, when I say 8 shallots for this recipe, I am talking about the supermarket variety, the ones we most often see here in Germany, and about 200 g. And by the way, in case you are wondering, this isn\u2019t a super \u201conion-y\u201d taste to this dish. The long cooking time caramelises the shallots by bringing out the natural sugars. This sort of magic transforms the shallots into something onion haters can love.
\n\"Caramelised<\/a><\/p>\n

\"Caramelised<\/a><\/p>\n

A caramelised shallot tart is super easy to prepare and totally adaptable<\/h2>\n

This is a super simple and easy recipe to prepare. There is just some slow frying to do, a little mixing, assembling the tart and off in the oven it goes. I used a store-bought puff pastry sheet for this recipe, because it keeps things so easy. If you have a favorite tart base recipe you could also use that. You can use shallots or onions, or even a mix. For a vegetarian version, you can try adding olives or capers instead of prosciutto. Or use onions, increase the amount and add a little more grated parmesan on top. Totally flexible. For accompaniments, I recommend keeping it simple, like serving it up with a mixed or green salad.<\/p>\n

<\/div>
\n \n
\n
\"Caramelised<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Caramelised Shallot Tart<\/h2>
<\/div>\n