Smoky Basque Idiazabal Cheese Tart with Shallot Marmalade
A Delightful Savory Tart with Bold Flavors
A savory tart featuring smoky Idiazabal cheese and sweet, tangy shallot marmalade, perfect for a sophisticated appetizer or a satisfying brunch bite.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Tart Crust
For the Cheese Filling
For the Shallot Marmalade
Preparation
Marinating the Shallots
Add Shallots to Bowl
Place the sliced shallots in a bowl.
Add Vinegar, Sugar, and Salt
Add balsamic vinegar, brown sugar, and a pinch of salt.
Toss and Rest
Toss to coat and let rest for 15 minutes.
Preparing the Tart Crust
Combine Dry Ingredients
In a large bowl, combine flour and salt.
Cut in Butter
Cut in the butter until mix resembles coarse crumbs.
Ensure the butter stays cold for a flaky crust.
Add Cold Water
Gradually add cold water, mixing until dough forms a ball.
Wrap Dough and Chill
Wrap in plastic wrap and refrigerate for 30 minutes.
Resting the dough prevents it from shrinking in the oven.
Cooking Process
Caramelizing Shallots
Heat olive oil in a skillet, add marinated shallots, and cook over medium heat until caramelized.
Pre-baking Crust
Roll out the chilled dough, fit it into a tart pan, and pre-bake at 375°F (190°C) for 15 minutes.
Baking the Tart
Pour cheese filling over the pre-baked crust, top with caramelized shallots, and bake at 350°F (175°C) for 35-40 minutes.
Plating & Serving
Smoky Basque Idiazabal Cheese Tart with Shallot Marmalade
Smoky Basque Idiazabal Cheese Tart with Shallot Marmalade
Plating & Serving
Gently slice the tart and serve on an artfully arranged platter, optionally with a fresh green salad.