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14 ingredients, 3 steps, cooking Caramelised shallots tart with saffron puff pastry

Good Afternoon my mother, at this time you can present recipe Caramelised shallots tart with saffron puff pastry with 14 ingredients and 3 steps. Next this is how to make it, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 3 stages of easy cooking Caramelised shallots tart with saffron puff pastry.

Ingredients for Caramelised shallots tart with saffron puff pastry

1. It’s : For the puff pastry - makes 250 g.
2. Prepare 100 g : 00 flour.
3. Prepare 0.3 g : saffron powder.
4. You need 100 g : frozen butter grated.
5. Prepare 50 g : icy cold water.
6. You need 1 pinch : salt.
7. Prepare : For the honey and soy glaze.
8. You need 85 g : clear honey.
9. You need 2 tbsp : soy sauce of your preference.
10. It’s : For the shallots.
11. It’s 15 g : butter.
12. You need 3 : banana shallots sliced lengthwise in 4 strips.
13. You need 2 : heaped tbsp cream cheese of your choice.
14. It’s : Fresh thyme - desired quantities.

If all cooking materials Caramelised shallots tart with saffron puff pastry it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Caramelised shallots tart with saffron puff pastry

1. Start by making your puff pastry. In a bowl combine your dry ingredients and mix for an even distribution of saffron. Add the grated butter, you could cube it, however as I don't have a mixer, I find that grated makes it easier to work by hand. Start by pouring the water little at the time until all ingredients are combined and make a rectangle with the pastry. You can now use the method you prefer. I always work the pastry first folding several time, and then place it in the fridge to rest.
   
2. Pre-heat the oven at 180 C. In a frying pan, 24 cm bottom, melt the butter and add your mix of soy and honey. Let reduce for about 5 minutes and then add your thyme and shallots to cover the base of the pan. The shallots should be soft within 15 minutes. During this time, roll out your pastry to a £2 coin thickness and spread the cream cheese, avoiding the edges.
   
3. Place the pastry on top of the shallots, with the cheese now on the shallots, make sure to tuck in all the edges and bake until the pastry is puffed and golden. You will smell the saffron coming through beautifully. To serve, place a plate onto the pan, this will be very hot, and then flip. Sprinkle some more cheese, I used a soft goats' cheese, and fresh thyme. Buon Appetito!
   
4. Finish and Enjoy.

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