Smoky Basque Idiazabal Cheese Tart with Shallot Marmalade

Name: Smoky Basque Idiazabal Cheese Tart with Shallot Marmalade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Appetizer
Ingredients: All-purpose flour; Cold unsalted butter; Cold water; Salt; Idiazabal cheese; Heavy cream; Eggs; Smoked paprika; Salt & black pepper; Shallots; Olive oil; Balsamic vinegar; Brown sugar; Salt

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

All-purpose flour

1 1/2 cups

Cold unsalted butter

1/2 cup, cubed

Cold water

1/4 cup

Salt

1/2 tsp

For the Cheese Filling

Idiazabal cheese

8 oz, thinly sliced

Heavy cream

1 cup

Eggs

3 large

Smoked paprika

1/2 tsp

Salt & black pepper

To taste

For the Shallot Marmalade

Shallots

4 large, thinly sliced

Olive oil

2 tbsp

Balsamic vinegar

1/4 cup

Brown sugar

2 tbsp

Salt

Pinch

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