Shallot And Bacon Tart Whats Gaby Cooking Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

Steps:

• Preheat the oven to 350 degrees F.
• Lay the prepared shallots on a baking sheet, drizzle over 1 tablespoon of the olive oil and the balsamic vinegar, then sprinkle over 1 tablespoon of the whole thyme leaves and the sea salt. Gently mix until the shallots are well coated. Cover with foil and roast for 20 minutes, then uncover, toss gently, and cook for a further 10 minutes, until the edges of the shallots start to turn golden brown. (Maybe a little more or less, depending on the size of shallots as they can vary in size).
• Place a clean baking sheet in the oven to heat up. This will allow the base of the pastry to cook and become crisp underneath.
• To make the sauce, add the remaining 1 tablespoon olive oil and the 1 tablespoon chopped thyme leaves to a medium pan over medium heat and let it heat up.
• Meanwhile, to a measuring cup, add the plant-based milk, cornstarch, vegetable bouillon powder and whole-grain mustard and whisk with a fork. Then gradually pour into the saucepan, stirring constantly with a wooden spoon. Add the white wine and allow the sauce to gently bubble and simmer to cook off the wine and allow the sauce to thicken so it coats the back of the wooden spoon, 4 to 5 minutes. Turn off the heat.
• Take the shallots out of the oven and turn the temperature up to 400 degrees F.
• Gently fold the roasted shallots into the sauce, taking care they hold their shape.
• Unroll the puff pastry and roll out so it fits into a rectangular 11-by-8-inch fluted tart tin with a removable bottom (if your pastry came as 2 sheets, press them together to create 1 large sheet). Place the pastry in the tin and gently push into the corners. Prick the base of the pastry several times with a fork.
• Sprinkle over the cooked lentils then gently arrange the shallots on top in a vertical pattern for presentation. Drizzle over any remaining sauce.
• Place the tart tin on the heated baking sheet in the oven and bake until the pastry is cooked through and golden brown, about 40 minutes.
• Remove the tart from the oven, gently push up the base to remove the tart from the tin and slide onto a serving platter or wooden board. Garnish with the final tablespoon of whole thyme leaves. Slice into 4 or 6 pieces, depending on preferred serving size.

Steps:

• Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
• Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
• Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
• Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
• Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.