Roasted shallot and chevre tartlets

Babiche Martens

Ingredients

180 g	Butter, (cubed)
240 g	Plain flour
½ tsp	Salt
¼ cup	Water, chilled

Ingredients

12	Shallots, to 16 depending on size, peeled
1 clove	Garlic, (crushed)
¼ cup	Sherry
1 Tbsp	Butter
1 Tbsp	Balsamic vinegar
1	Salt and pepper
3 tsp	Fresh thyme
100 g	Goat's milk cheese

Directions

1. To make the pastry, put the butter, flour and salt into a food processor then pulse until the mixture resembles breadcrumbs.
2. Add the water and pulse again until just combined. Remove and wrap in plastic wrap for 30 minutes.
3. Preheat the oven to 180C. Put the shallots into a small baking dish and add the garlic, sherry, butter, balsamic, seasoning and thyme.
4. Bake for approximately 25 minutes or until the shallots are golden and tender.
5. Roll out the pastry on a floured surface then cut to fit greased tins. Let rest for 20 minutes or longer before baking.
6. Bake the cases blind - line with baking paper and fill with dried beans or specific pastry weights - bake for 15 minutes then remove the paper and weights and continue baking for a further 5 minutes.
7. Warm the shallot mixture and spoon into the warm cases and top with crumbled chevre and a little thyme.