Boat-shaped tartlets, filled with the unique blend of roasted shallots and vanilla, are tasty.
Downloads:Roasted-Shallot and Vanilla Tartlets
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter
1/3 cup ice-cold water
1/2 cup heavy whipping cream
1/4 cup roasted shallot*
2 tablespoons grated manchego cheese
2 tablespoons grated Parmesan cheese
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/4 teaspoon salt
1/8 teaspoon chopped fresh thyme
1 large egg
1 large egg yolk
1 pinch garlic powder
1 pinch cayenne pepper
18 sprigs fresh thyme
• In a food processor, combine the flour, sugar, and salt. Cut the butter into cubes, and add to flour mixture. Pulse until mixture is crumbly, approximately 20 seconds.
• Gradually add the water in a slow, steady stream until mixture forms a dough. Turn the dough out onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 1 hour.
• Preheat oven to 350°.
• Turn the dough out onto a lightly floured surface. Roll dough to ⅛-inch thickness, and cut out 18 (3½-inch) rounds, rerolling dough once, if necessary.
• Press dough rounds into 18 (5-x-2-inch) barquette† tartlet pans, pressing up the sides. Prick the bottom of the dough with a fork to prevent shrinking. Bake until the crust begins to turn golden, 8 to 10 minutes. Set aside to cool.
• In a medium saucepan, bring the cream to a simmer, then remove from heat.
• In the bowl of a food processor, combine the roasted shallot, manchego, Parmesan, reserved vanilla-bean seeds, salt, chopped thyme, egg, egg yolk, garlic powder, and cayenne. Pulse until well combined.
• Transfer egg mixture to a large bowl, and gradually whisk in the hot cream. Evenly divide the egg-cream mixture among prepared tartlet shells.
• Bake for 7 minutes, then remove from oven, and place a sprig of thyme in the center of each tartlet.
• Bake until custard is set, approximately 5 minutes.
*To roast shallot, lightly drizzle with extra-virgin olive oil, and wrap each shallot individually in foil. Bake at 400° until very soft and dark golden brown, 20 to 30 minutes.
†A barquette is an oval, boat-shaped pastry shell.