Honey Caramelised Shallot Tart

With artichoke AND GOATS CHEESE

DIFFICULTY: Medium

PREP + COOK TIME: 120 minutes

 
 
 

Ingredients

Ingredients ✴

 
 

Honey Caramelised Shallots:

  • 10 small shallots, peeled 

  • 2 Tbsp Comvita Manūka Honey

Filling & Pastry:

  • 200g Swiss brown mushrooms, thinly sliced 

  • 3 cloves garlic, thinly sliced

  • 100g marinated artichokes, drained

  • 150g cream cheese

  • 1 large egg  

  • ½ cup grated cheddar, or tasty cheese 

  • 1 Tbsp wholegrain mustard 

  • 450g sheet puff pastry, chilled  

  • 2 Tbsp milk or egg wash, for brushing

  • 1 tsp poppy seeds

  • Few sprigs of thyme 

  • 100g soft goats cheese

  • Handful of flat-leaf parsley, to garnish (optional) 

 
 
 

Directions

Directions ✴

 
 

Preheat your oven to 210°C fan bake (or 220°C regular bake).

Prep shallots & filling:

Peel shallots and cut in half lengthways (or into quarters if they are large). Thinly slice mushrooms and garlic and roughly chop artichokes. Set aside separately. 


Make filling:

Heat a drizzle of olive oil in a fry-pan on medium-high heat. Add mushrooms and garlic to the pan and season with salt and pepper. Cook for 5-6 minutes, until tender and browned. Remove from the pan and set aside. Whisk cream cheese and egg together in a medium bowl, until well combined and mostly smooth. Add cooked mushrooms, chopped artichokes, grated cheese and mustard to the bowl. Season lightly with salt and pepper and mix everything together, until combined. Set aside.


Make caramelised shallot:

Heat a drizzle of olive oil in a large fry-pan on high heat. Add shallots to pan, cut side down, in a single layer. Season with salt. Cook undisturbed for 5-6 minutes, until very golden and caramelised. Flip shallots and cook for a further 4-5 minutes, until golden. Add a knob of butter and honey to the pan, stir and cook for a further 1 minute, stirring often, until honey is caramelised and coats shallots. Remove from heat. Set aside. 


Assemble & bake galette:

Gently unroll pastry over a large oven tray lined with baking paper. Spread the mushroom artichoke filling over the pastry in an even layer, leaving a 3cm border. Arrange shallots, cut side up, on top of the filling in a single layer. Drizzle over any honey left in the pan. Sprinkle over sprigs of thyme, drizzle with a little olive oil and season lightly with salt. Fold the border of the pastry up and over the filling around the edges, pressing down the corners to seal. Brush the exposed pastry with milk or egg wash, then sprinkle poppy seeds over the exposed pastry. 

Bake on the lower middle oven rack for 20-25 minutes, or until the pastry is puffed and very golden brown. Set aside on the tray to cool for 5 minutes, before transferring to a serving plate/board. Crumble goats cheese over the galette. Sprinkle over parsley (if using). Drizzle over a little extra honey, if desired. 


Tip*If your pastry is in pre-cut squares instead of one large rectangle, no worries! You will just need to do a little patch work.

 
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