Caramelised shallots tart with saffron puff pastry

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Caramelised shallots tart with saffron puff pastry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Caramelised shallots tart with saffron puff pastry is 6-8 ppl. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Caramelised shallots tart with saffron puff pastry estimated approx 20 minutes + cooking of the shallots.

To begin with this particular recipe, we must prepare a few components. You can cook Caramelised shallots tart with saffron puff pastry using 14 ingredients and 3 steps. Here is how you cook it.

This recipe was chosen as post of the week and shared by non other than Nigella Lawson. Has been tried and prepared by other fellow foodies and also followers and home cooks, and I have had a great response by everyone who tried it. One reader said: 'is their go-to recipe for a meatless dinner'

Ingredients and spices that need to be Prepare to make Caramelised shallots tart with saffron puff pastry:

1. For the puff pastry - makes 250 g
2. 100 g 00 flour
3. 0.3 g saffron powder
4. 100 g frozen butter grated
5. 50 g icy cold water
6. 1 pinch salt
7. For the honey and soy glaze
8. 85 g clear honey
9. 2 tbsp soy sauce of your preference
10. For the shallots
11. 15 g butter
12. 3 banana shallots sliced lengthwise in 4 strips
13. 2 heaped tbsp cream cheese of your choice
14. Fresh thyme - desired quantities

Instructions to make to make Caramelised shallots tart with saffron puff pastry

1. Start by making your puff pastry. In a bowl combine your dry ingredients and mix for an even distribution of saffron. Add the grated butter, you could cube it, however as I don't have a mixer, I find that grated makes it easier to work by hand. Start by pouring the water little at the time until all ingredients are combined and make a rectangle with the pastry. You can now use the method you prefer. I always work the pastry first folding several time, and then place it in the fridge to rest.
2. Pre-heat the oven at 180 C. In a frying pan, 24 cm bottom, melt the butter and add your mix of soy and honey. Let reduce for about 5 minutes and then add your thyme and shallots to cover the base of the pan. The shallots should be soft within 15 minutes. During this time, roll out your pastry to a £2 coin thickness and spread the cream cheese, avoiding the edges.
3. Place the pastry on top of the shallots, with the cheese now on the shallots, make sure to tuck in all the edges and bake until the pastry is puffed and golden. You will smell the saffron coming through beautifully. To serve, place a plate onto the pan, this will be very hot, and then flip. Sprinkle some more cheese, I used a soft goats' cheese, and fresh thyme. Buon Appetito!

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