Tart of Slow-Cooked Shallots Recipe
Tart of Slow-Cooked Shallots
Flavors of France
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Preheat the oven to 180° C (350° F)
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

Once the shallots have been slowly cooked, they make a good accompaniment to roasted meat. 

For 4 servings

- 1 pre-baked pie crust
- 200 g (7 oz.) butter
- 150 ml (10 tbsp.) crème fraîche
- 80 g (3 oz.) smoked bacon bits
- 3 egg yolks
- 1 tsp. sugar
- Salt and pepper
  1. Peel the shallots.
  2. Melt the butter in a skillet and sauté the shallots. Sprinkle with salt and sugar and cover with water. Cook over low heat until the water has completely evaporated, stirring occasionally with a wooden spoon. 
  3. Purée. 
  4. Blend in 150 ml (10 tbsp.) cream, 3 egg yolks, the bacon bits or finely diced cooked meat, salt and pepper. 
  5. Pour the mixture into the pie crust and cook for 15 minutes at 180° C (350° F). 


Red Bandol

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Photo and recipe credit: "CERAFEL Prince de Bretagne"

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