Inspired by a recipe read in Sale & Pepe a few months ago, today I prepared a savory tart for dinner, using shallots instead of the onions indicated by the magazine because they were starting to sprout and so……
I added fresh soft cheese, an egg, and more, and the result was that Andrea surprisingly devoured it in a second, and indeed the taste was interesting and excellent.
The Romagna shallot is a PGI product and is an excellent substitute for onions for those who are allergic to nickel or suffer from acid reflux and therefore want an ingredient a little lighter and more digestible, especially if consumed after it has been cooked.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I opened a recipes channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for SHALLOT SAVORY TART Tasty Recipe
- 1 package puff pastry
- 7 shallots
- 160 g cream cheese (I used Philadelphia)
- 1 egg
- 5.3 oz cooking cream
- 3 tbsps Grana Padano grated cheese
- to taste thyme
- to taste seed oil
- to taste salt
- to taste pepper
Tools for SHALLOT SAVORY TART Tasty Recipe
- Baking Trays
- Bowls
- Parchment Paper
- Pans
FOR THE PREPARATION OF THE SHALLOT SAVORY TART Tasty Recipe
In a small pan, heat a little, say two tablespoons of corn oil, and when it sizzles, add the thinly sliced shallots.
In a bowl, pour the soft spreadable cheese, grated Grana cheese, and cooking cream.
Beat the egg slightly and add it to the mixture, flavoring with thyme leaves and seasoning with salt and pepper.
Then line the chosen pan with the puff pastry using the parchment paper already present in the package, and after piercing it with the fork prongs, pour the filling with the shallots.
Then fold the edges to contain the soft shallot and cheese cream and if desired, decorate the surface with the leftover puff pastry.
Then bake the quiche with shallot and cheese cream and leave it to cook for about 30/40 minutes or according to the characteristics of your home oven.
When the savory tart is ready, let it cool down and bring it to the table for tasting.
It is a very, very tasty savory quiche, and I really hope you like it as much as we did!
Bon appétit! Annalisa
