Parmesan Tarts wih Caramelised Shallots

Perfect little tidbits to pass around this festive season! This recipe is adapted from the New Zealand magazine, Dish. Shallots are very rich in chromium (a trace mineral that helps cells respond to insulin), plus vitamin C. For more health benefits of the shallot, click here.

Pastry
200g plain flour
pinch of salt
2 teaspoons chopped thyme
100g butter, diced and chilled
1 egg mixed with 1 tablespoon milk

Shallots
24 small shallots
2 tablespoons olive oil
1 tablespoon butter
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 Port, Madeira or Marsala

Parmesan Cream
150ml crème fraîche
3 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1 garlic clove, minced
sea salt and pepper

Pastry: Put the flour, salt and thyme in a food processor and pulse to blend. Add the butter and pulse again until it resembles coarse crumbs. Add the egg and milk to the flour and pulse until the dough starts to come together. Form into a flat disc and chill for 1 hour.

Preheat oven to 190c. Roll out the pastry on a lightly floured board. Stamp out 24 x 7cm rounds with a cookie cutter. Press into lightly greased mini muffin tins. Bake blind for 12 minutes then remove paper and beans. Reduce temperature to 175c and bake for another 3 minutes. Set aside to cool.

Shallots: Peel the shallots and trim the root end. Heat oil and butter in a saute pan and gently cook the shallots for 15 minutes. Add the vinegar, brown sugar and the Port and cook for another 15-20 minutes or until shallots are tender and the liquid is reduced to a glaze. Set aside to cool.

To cook the tarts: Whisk the filling ingredients together and season. Pour into the tart cases and bake for 10 minutes or until filling is set. Cool. Place a shallot on top of each tart and garnish with thyme.
The Culinary Chase’s Note: I found that the cheese stayed in the bottom of the bowl when mixing with the cream so I would next time keep the cheese out of the cream and add directly to the base of the tart then pour the cream over. I also spooned a bit of the shallot sauce over the top of the shallot.