Hey friends! Just back from Seattle and getting a few things wrapped up before my week starts. Had a wonderful time with my youngest brother exploring, eating, cooking.. of course shooting as well! Feeling refreshed from a weekend away- we enjoyed browsing the city shops, eating at one of my favorite places, The London Plane, doing some wine tasting, and also made an amazing dinner Saturday night using fresh clams from the beach right out my brother’s back door. I’ll have to share that recipe soon; I was in heaven it was so good.
I’m excited to be sharing this recipe for Caramelized Shallot, Thyme, Feta & Spinach Tarts with you, baked in my new Revol pans! It’s easy, and super delicious – perfect for breakfast of course, but I actually have since enjoyed this for both lunch and dinner. I love that it’s pack-able too – I put some extras in the freezer and it’s been amazing to pull out on the run.
These tarts turned out so well- even with developing the crust to be gluten free! If you’ve ever worked with gluten free flour, you’ll know that it’s quite difficult to work with as the gluten is missing which is a binding agent that allows dough to traditionally be workable and stretchable (key when rolling, kneading, pulling…). But, with my new Revol Tartlet Pans, I found that making delicate crusts was never so easy, from pressing them into the pan, to baking, to the most important stage; removing the tart from the pan to serve. The Les Naturels is a collection specially designed for pastry and baking, made of culinary porcelain featuring a hound’s-tooth finish that reinforces the natural non-stick characteristic of the pans. They are truly amazing – I’ve since made a traditionally sized pie and found the same ease in working with the dough and the pan. If you’re looking for an upgrade to your traditional pie / tart pans, I’d definitely recommend checking out Revol!
Tab titleButter Crust
Caramelized Shallot, Thyme, Feta & Spinach Tart
Makes 4 mini tarts
- 1 medium shallot, chopped in 1/2″ chunks
- 1/3 c. fresh feta
- 1/2 c. spinach, rinsed and dried and chopped
- 3 eggs, farm fresh if possible
- 3/4 c. + 2 T. cream or 1/2 & 1/2
- 1/4 t. salt
- 1/8 t. fresh cracked pepper
- small bunch fresh thyme (garnish + 2 t. chopped finely for tart)
- 1 3/4 c. all-purpose flour ( or GF flour blend, King Arthur is excellent)
- 3/4 t. salt
- 1 stick (1/2 c. ) chilled unsalted butter, cut into pieces
- 1/3 c. ice water
Prepare crust by adding flour and salt to medium mixing bowl. Stir to incorporate. Grate in butter and stir to keep from clumping. Alternatively, you can also pulse in a food processor. Slowly add water, first only adding 1/4 c. and then remainder (and more if needed) just until dough clumps together. On lightly floured surface, kneed once or twice until it forms a ball. Flatten out to 1 ” thick, and slice dough into 4 portions. Separate portions, placing 3 in the freeze while you work on the 4th ball.
Preheat oven to 375 degrees and lightly grease pans to prep for dough. On your lightly floured surface, use your fingers to pat into a 4-5” wide disk, about 1/4″ thick. Place over tart pan and press in gently with your fingers on only the base. Place in fridge to allow to cool for a few minutes before crimping the top (this helps again to chill since using gluten free flour). Continue with each ball quickly, as to not allow to cool too much in the freezer ( dough should only chill in freezer and then again in the fridge for about 3-5 minutes. If it chills much longer, it could start breaking from being over cold, making it hard to mold it into the pans).
Once all dough has been pressed into each pan, start removing from the fridge one at a time and crimp the top by pressing in with your fingers. Prick base of pan to allow for air flow with fork.
Pre bake crust for approximately 15 minutes or until 75% baked through. In the meantime, prepare filling and when crust is done, remove from oven and set aside.
In medium saucepan, warm 1/4 c. butter until melted. Chop onions and add to butter in pan and allow to cook on medium low heat until caramelized, about 20 minutes. Remove from pan and place in small bowl, set aside.
In a small/medium bowl, combine remaining ingredients and whisk to incorporate. Brush edges of shells with egg mixture in the bowl, and then disperse mixture into each shell and garnish with a thyme twig. Place back in oven and cook 20-25 minutes or until lightly browned. Remove and serve. Tarts can be cooled, wrapped and stored in freezer to be enjoyed at a later time.
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