Shallot, onion and chive tart

Dive into the world of savory pastries with the Shallot, Onion and Chive Tart, a delightful recipe that marries the sweet and savory elements of alliums with the creamy texture of a classic egg tart. Originally crafted by the renowned chef Paul Hollywood, this dish is a testament to the complexity and richness that can be achieved with simple ingredients​​​​.

Shallot, Onion and Chive Tart: A Brief Overview

This tart features a blend of three different alliums - shallots, onions, and chives - each contributing its unique flavor to create a harmonious and savory dish. Encased in a crisp and buttery shortcrust pastry, the filling is a creamy mixture of eggs, double cream, and wholegrain mustard, seasoned to perfection and baked until just set and golden.

Cultural or Historical Context

The Shallot, Onion and Chive Tart draws inspiration from traditional French cuisine, particularly the classic quiche. The use of alliums and a creamy egg filling is reminiscent of many European savory tarts, showcasing how simple ingredients can be elevated into a sophisticated dish. Paul Hollywood, a British celebrity chef known for his expertise in baking, brings his own twist to this classic concept, making it accessible for home cooks.

Ingredients for the Shallot, Onion and Chive Tart

For the shortcrust pastry:

• 225g plain flour
• A pinch of fine salt
• 60g cold unsalted butter, cubed
• 60g cold lard, cubed
• 3-5 tbsp very cold water

For the filling:

• 8 banana shallots (echalions), thinly sliced
• 3 large onions, halved and thinly sliced
• 25g unsalted butter
• 1 tbsp sunflower oil
• 4 medium eggs
• 2 medium egg yolks
• 200ml double cream
• 1½ tbsp wholegrain mustard
• 1 tbsp chopped chives
• Salt and white pepper to taste

Preparation Instructions

1. Begin with making the shortcrust pastry by combining flour, salt, butter, and lard, cutting them together until the mixture resembles fine breadcrumbs. Gradually add cold water to form a dough, then chill.
2. Cook the shallots and onions until soft and golden, then cool.
3. Roll out the pastry, line a tart tin, and pre-bake (bake blind) to start setting the pastry case.
4. Prepare the filling by whisking together eggs, egg yolks, double cream, mustard, and chives. Combine with the cooled onion mixture.
5. Pour the filling into the pre-baked pastry case and bake until the filling is set and the top is golden.

Storage and Reheating

This tart is best enjoyed warm or at room temperature. For storage, cool completely and refrigerate covered. To reheat, place in a preheated oven at a moderate temperature until warmed through.

Nutritional Information

The Shallot, Onion and Chive Tart is rich in flavors and textures. It contains a balance of proteins, fats, and carbohydrates. The specific nutritional breakdown would depend on the ingredients used, especially the types of dairy and eggs, as well as the serving size.

FAQ about the Shallot, Onion and Chive Tart

• Can I use puff pastry instead of shortcrust? Yes, although the texture will be different. Puff pastry will offer a flakier crust.
• Can this tart be made vegetarian? It already is vegetarian, but ensure all ingredients meet your specific dietary requirements.
• How can I prevent a soggy bottom on the tart? Pre-baking the crust, or 'baking blind', before adding the filling helps to prevent a soggy bottom.

The Shallot, Onion and Chive Tart is a versatile dish that can be served as a main course or as a sophisticated addition to a brunch spread. Its combination of flavors and textures, along with the satisfaction of creating a beautiful, golden tart, makes it a rewarding dish for any cook. For more information, explore the recipes on Paul Hollywood's official website and the BeebRecipes archive​​​​.