Mary Berry’s goat’s cheese and shallot tart – adapted as a Thermomix recipe

Mary Berry’s goat’s cheese and shallot tart – adapted as a Thermomix recipe

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This slight twist on the classic caramelized onion and goat’s cheese tart is really quick and easy and makes a tasty treat.

It is absolutely delicious served as a starter with a simple salad or on a picnic to impress friends.

Creamy goats cheese and sweet shallots, baked on top of a shortcrust pastry – there’s a good reason this 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.


Serves 6

Active time: 10 minutes – Total time: 50 minutes

Ingredients:

Shortcrust pastry

  • 30g walnuts
  • 150g plain flour
  • 75 unsalted butter, as chilled as possible
  • 1/2 tsp salt
  • 50g iced water

Filling

  • 500g shallots, peeled
  • 1tbsp olive oil
  • 2tbsp balsamic vinegar
  • 1tbsp light muscovado sugar
  • 300g soft goats cheese
  • 2 eggs
  • 2tbsp chopped parsley

Let’s go…

  1. Preheat your oven to 200C
  2. Make the pastry: place walnuts in mixing bowl. Chop for 5 seconds / speed 5.
  3. 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.
  4. Give the mixing bowl a quick rinse.
  5. Add 500g shallots to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the side.
  6. Add 2 tbsp olive oil and cook for 3 minutes / 100C / speed 1.
  7. Cook for the further 10 minutes / 75C / reverse speed low.
  8. Add 2tbsp balsamic vinegar, 1tbsp light muscovado sugar and cook for 15 minutes / 75C / reverse speed low without measuring cup.
  9. Set aside to cool.
  10. 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.
  11. 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.
  12. Cook in the oven for 20 minutes until the pastry is crisp and the filling is just set and golden.
  13. Serve warm or cold.

Delicious. Bon appetit x

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