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 make a lot of similar tarts. 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!
- Lemon Biscuits (Lemon Cookies)
- Lavender Ice Cream
- Lavender Shortbread
- Thyme Ice-cream with Honey and Mascarpone
- Elderflower Cordial
What you need to know about this recipe
- There is no shame in using ready-made puff pastry – it makes things so much easier – but if you can find a brand that says it is made with butter it will taste so much better!
- 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 (step 4). I like that they can be eaten whole (or halved) rather than needing to be chopped or sliced like regular onions.
- You can omit the anchovies if you want to make this tart vegetarian (or simply don’t like anchovies). A few olives or a sprinkle of capers are good vegetarian alternatives.
- When you are putting the toppings onto the pastry, make sure that you leave a border of around 2 cm (1 inch) around the edge. This will mean that you get a lovely crispy edge of risen pastry.
- I think this tart is best eaten hot with the pastry crisp from the oven.
Other quiche and tart recipes
Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.
- Asparagus Quiche is a simple quiche-style savoury tart that highlights the taste of fresh asparagus. Asparagus Tart is a quick and easy recipe that uses ready-made puff pastry.
- Two kinds of onion tart – Caramelised Onion Tart which is based on sweet, slow-cooked onions and another version, Onion Tart with Wild Garlic, which has the addition of fresh herbs.
- I also have two very different carrot-based tarts. Carrot and Coriander Tart combines these two classic flavours in a simple quiche-style savoury tart. Carrot Tart uses ready-made puff pastry and combines large pieces of carrot with orange and soft cheese.
- Beetroot Tart is deliciously sweet and earthy. Tomato Tart is fresh and sweet.
- Spinach Tart combines leaf green spinach with feta and crunchy pine-nuts.
- Butternut Squash Tart with Chilli and Sage also has a sweetness to it but this is off-set by the addition of a little hot chilli.
- Feta Quiche with Roasted Peppers is a fantastic comination of rich, smoky roasted peppers with salty feta cheese.
- If you love garlic, you will like my Garlic Tart which is a celebration of one of my favourite flavours!
- I also have a couple of fish-based recipes. My Crab and Prawn Tart has Asian-inspired flavours of coriander, lime and chilli. My Smoked Salmon Tart with Prawns is easy to make and is perfect for a celebratory meal or party.
- In addition to larger quiches and tarts, I also have a recipe for individual Herb Tartlets which are great as canapes or snacks.
Recipe for Shallot Tart with Thyme and AnchovyPrint
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 (1lb) pack of ready-made puff pastry (get one made with butter if you can)
A little plain flour
A few sprigs of fresh thyme or 2 teaspoons of dried thyme
1 tin of anchovies
500 g (1lb) of shallots
150 g (5 oz) 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. Leave a border of around 2 cm (1 inch) around the edge. This will mean that you get a lovely crispy edge of risen 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