Mary Berry's goats cheese and shallots tart made in the Thermomix
A quick and delicious Thermomix tart recipe, which is perfect for an easy family dinner, as an impressive starter for a dinner party or on a picnic to impress friends.
This slight twist on the classic caramelized onion and goat’s cheese tart is really quick and easy, specially when made as Thermomix tart.
Creamy goats cheese and sweet shallots, baked on top of a shortcrust pastry – there’s a good reason this Thermomix tart has remained a classic in pubs and restaurants up and down the country for the past few decades.
It’s a very simple and extremely tasty combination. Quite simply put, a stunning pairing.
- 30 g walnuts
- 150 g plain flour
- 75 unsalted butter (as chilled as possible)
- 1/2 tsp salt
- 50 g iced water
- 500 g shallots (peeled)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp light muscovado sugar
- 300 g soft goats cheese
- 2 eggs
- 2 tbsp chopped parsley
- Preheat your oven to 200C
- Make the pastry: place walnuts in mixing bowl. Chop for 5 seconds / speed 5.
- Add all the other pastry ingredients. Mix for 20 seconds / speed 4. Remove pastry from mixing bowl, form a ball, wrap in cling film and refrigerate until needed.
- Give the mixing bowl a quick rinse.
- Add 500g shallots to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the side.
- Add 2 tbsp olive oil and cook for 3 minutes / 100C / speed 1.
- Cook for the further 10 minutes / 75C / reverse speed low.
- Add 2tbsp balsamic vinegar, 1tbsp light muscovado sugar and cook for 15 minutes / 75C / reverse speed low without measuring cup.
- Set aside to cool.
- Add 300g goats cheese, 2 eggs, 2 tbsp chopped parsley and salt & pepper to taste to the mixing bowl. Mix for 10 seconds / speed 3.
- Roll out the chilled pastry to the thickness of a pound coin on a lightly floured work surface, then use to line the tart tin. Prick the base here and there with a fork. Spoon the shallot mixture into the pastry case, pour the goats cheese mixture over it.
- Cook in the oven for 20 minutes until the pastry is crisp and the filling is just set and golden.
- Serve warm or cold.
Looking for a new tart mould? We can not recommend this De Buyer one highly enough.
It’s got a removable bottom for easy release, it’s ideal for cooking traditional tarts, tart bases, pies or quiches and at 32cm diameter it is a great size.
You can get it from Amazon by clicking here