Good things come in small packages, and these vegetarian French tarts are the best!
- Place the shallots in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to stand. Use a slotted spoon to transfer to a plate. Set aside for 5 minutes to cool. Use your fingers to remove the skin. Trim the bases and discard. Halve lengthways.
- Melt the butter in a large heavy-based frying pan over medium heat. Add the shallot and season with salt and pepper. Cook, gently tossing occasionally, for 8 minutes or until the shallot is just tender.
- Stir in the vinegar, sugar and lemon thyme. Increase heat to medium-high. Cook for 6 minutes or until the sauce thickens. Set aside for 5 minutes to cool.
- Preheat oven to 220°C. Spray twelve 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease. Use a slotted spoon to place the shallot, cut-side down, in the pans, reserving the sauce mixture. Whisk the sauce mixture to combine. Spoon evenly among the pans.
- Use a round 8.5cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1 disc over each pan and fold the edge inside the tin. (This will form a border around the edge of the tart, which will hold the shallot in place when turning out.) Bake in oven for 10-12 minutes or until the pastry is puffed and golden. Remove from the oven and press the pastry down gently. Set aside for 3 minutes to stand.
- Turn the tarts onto a wire rack over a baking tray to catch any sauce. Top with creme fraiche and sprinkle with extra lemon thyme leaves to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set