Shallot Tart with Thyme and Anchovy
This Shallot Tart is very quick and easy to make. The flavours are a good balance with sweet, caramelised shallots, salty anchovies, pungent thyme and creamy mascarpone on a base of crispy, buttery puff pastry. If you are a vegetarian, you could replace the anchovies with olives or capers which both have a strong, salty taste.
I love shallots, partly because they generally have a milder, sweeter flavour than most onions. It is easy to remove the skins using boiling water, as described below, and I like that they can be eaten whole (or halved) rather than needing to be chopped or sliced like regular onions.
When I have been working all day and need to make a quick supper to feed my family, I often make a tart based on ready-made puff pastry. If you use a brand that uses butter (check the label!) it will taste delicious and, although I usually make shortcrust pastry from scratch as it is very straightforward, in my view, ready-made is the way to go for puff pastry!
Generally, the toppings on these puff pastry tarts are determined by what I have to hand in my kitchen but they usually include something cheesy or creamy and also something oniony plus a few stronger flavours to pep things up! My recipe for Asparagus and Herb Cheese Tart, another variation on the theme, is also included in this blog.
Pastry and mascarpone – ready for tartPrint
This Shallot Tart with Thyme and Anchovy makes an easy and very tasty lunch or supper. The combination of crisp buttery pastry, sweet shallots, fragrant thyme and salty anchovy is superb!
500 g pack of ready-made puff pastry (get one made with butter if you can)
A little plain flour
A few sprigs of thyme
1 tin of anchovies
400 g of shallots
150 g of mascarpone
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Lightly dust your oven tray with flour.
- Roll out the puff pasty into a large rectangle and place on your oven tray.
- Remove the skins from your shallots. The easiest way of doing this is to put them in a small saucepan, cover with boiling water and leave for 3 minutes. Then drain off the water and the skins will be easy to remove.
- Cut each peeled shallot in half. Place shallots in a small frying pan with a little butter and cook very gently until golden and softened. This should take around 10 minutes.
- Spread the mascarpone over the puff pastry.
- Sprinkle with thyme leaves and small pieces of anchovy. Then add the cooked shallots.
- Place the tart in the oven and cook for 20 minutes until the pastry is crispy and golden.
- The tart can be eaten hot, warm or at room temperature. I like it best hot.
Keywords: shallot tart, thyme, anchovy