A nice complement to the Chevre Tart on an hors d' oeuvre tray. The sweetness of the shallots and full flavor of the tomatoes make a wonderful combination. It seems a bit tedious to peel and mince a pound of shallots but try it! We think you will be pleased with the results!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
No comments:
Post a Comment