Recipe: Shallots tart on beer batter step by step with pictures | Handy.Recipes

Shallots tart on beer batter

Cooked tart with shallots on beer batter

Time to cook: 90 minutes

Total Servings: 4

Nutritional Value

Shallots tart on beer puff pastry with pickled homemade cheese.

Author of the recipe

Ingredients for shallot tart on beer puff pastry:

  • Light beer / Beer (into the dough) - 0,5 glass
  • Wheat flour / Flour (for dough) - 1.5 glass
  • Butter (into the dough 100 g. + 1 table.l. in the stuffing) - 100 g
  • Shallots (in the stuffing) - 1.5 glass
  • vegetable oil (3 tbsp.l. stuffing + 100 ml)
  • brown sugar (for caramel) - 40 ml
  • Water (for caramel) - 20 ml
  • Salt (in stuffing 2 tsp.l., 3 tsp.l.) - 5 teaspoon
  • Cheese (for cheese, preferably homemade)
  • Vinegar (fruity) - 100 ml
  • Garlic (grated) - 1 tablepoon
  • Onion (finely chopped) - 1 tablespoon
  • Allspice (pea) - 5 pts
  • Coriander (in grains) - 5 units
  • Seasoning (Dry aromatic herbs) - 1 teaspoon
  • Honey - 1 teaspoon

How to cook tart with shallots on beer batter step by step with photos

It's best to make the cheese 5-7 days in advance so it has time to soak in the brine. Wrap the cottage cheese in gauze and put it under a gauze (if it is very wet, first hang it up to drain the whey) for one day.

Slice it. Prepare a brine. To do this, mix all the ingredients. Oil (I have grape seed oil), vinegar (use your favorite fruit or flavoring vinegar). Salt, pepper and coriander seeds (crush with a flat knife or with a spice grinder), chopped onion (I have the same shallot) and garlic, honey. I also added a spoonful of herbs - oregano and tarragon (tarragon).

Put the cheese slices into a container, pour the brine over them and put them in the fridge. Once the cheese is eaten, the brine can be reused or added to salads. In both cases, check it for acidity-saltiness, you may need to add something. If too sour - salt, salty - respectively vinegar or lemon juice.

If you want to serve the cake for a late breakfast or lunch, it is better to make the dough the night before. It needs to stand in the refrigerator for several hours and mature. The butter for the dough should be frozen beforehand. So, we sift the flour and grate the frozen butter.

And we mix them together with the beer to make a soft, elastic dough. It's kind of like a classic shortbread dough. But the heat of your hands makes it stick if you knead for a long time. So wrap it in a sachet and leave it in the fridge overnight. You can add salt to the dough (mix it with flour), if you want it to be not completely unleavened, I had salted butter.

The next day, taking the dough out of the fridge, if it is too stiff to roll out immediately, you need to give it a good kneading right in your hands. So that it doesn't start to melt with the heat of your hands, but it softens a little. When you feel you have enough, roll it out to the size of your mold, along with the rims, as pictured. Place it in the mold without pressing the dough too hard against the sides. Put it away in the refrigerator while you make the filling.

For the stuffing, peel the shallot. Put it in a fireproof mold with a lid (or cover with foil), interspersing 3 tablespoons. l. of vegetable oil (I use grape seed oil) and 2 teaspoon of salt. And put it in the oven heated to 160g., until it softens a bit. You can also do this on a stove in a bowl with a thick bottom over very low heat.

Then prepare the caramel. Cook sugar and water (2:1) over a low heat, stirring until the syrup has thickened, then add 1 tablespoon of butter, stir for about 2 minutes and pour in the shallot. Cook all together for another 5 minutes. Pour into the prepared pan (the oven needs to be preheated to 180 degrees Celsius.)

Fold the edges of the pastry over the filling, using your fingers to create folds. It's okay if some of the syrup overflows from the middle, you can take it from there with a spoon and pour it over the edges of the pastry. The pie will have a sweet caramel crust. Bake for 30-40 minutes., depending on your oven. Or until crust is brown enough.

Remove the cake from the oven and, while it is hot, run a knife around the edges and gently along the bottom of the tin to make it easier to take out when it has cooled.

Serve with pickled cheese. Enjoy!

The dough turned out really flaky, especially around the edges - very airy. And at the bottom, where it was soaked in syrup, the layers stand out too, but more dense. And very tasty, similar to yeast puff pastry, probably from the fact that the beer has its own yeast. I think this will become one of our regular dough recipes. I wasn't wrong about the bryndza, it goes very well here, goes great with the sweet caramelized onions. Perhaps the tart can also be used as a beer snack. But we also liked it with tea :) Of course, you can use a small red onion or regular onions instead of shallots. By the way, I met these variants of this recipe on the Russian-language Internet. I think the taste will not change much. P.S. When the pie has stood for a while, the onions seemed to me like mushrooms. And my husband actually said that I was probably trying to recreate the taste of his favorite durian (a sweet fruit with flesh the consistency of butter or greasy cream and onion flavor). I wonder what your Shallot Tart will taste like? ;)

Nutritional Value:

Whole Dish:
1705.3 Calories
20 g
94.8 g
193.4 g
Per Serving:
426.3 Calories
5 g
23.7 g
48.4 g
294 Calories
3.4 g
16.3 g
33.3 g

Salt, Garlic, Spicy, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Seasoning, Vinegar, Onions, Coriander, Beer, Sweet, Honey, Sweet Peppers, Water, Salty, Brown sugar, Cheesy, Cheese, Baking, Shallots, Cakes, Pastry

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