A delightful rectangular egg tart, with a crispy and buttery crust that perfectly complements a filling of caramelised banana shallots and crumbly halloumi cheese. The sweetness of the shallots blends seamlessly with the saltiness of the cheese, while a sprinkle of fresh thyme provides a fragrant aroma that's sure to entice your senses. Slice it warm into bite-sized portions and serve as an irresistible appetiser to your guests, paired with your favourite wine, for an absolute treat.
250g plain flour
1/2 tsp salt
2-3tbsp ice cold water
For the filling:
7 banana shallots
2 tbsp olive oil
1/2 tsp of salt
1/2 tsp cracked black pepper
250g halloumi cheese
1 tbsp chopped thyme
4 free range eggs
Peel and cut the shallots in half longways and drizzle with a little oil.
Season with salt and pepper, then cook cut side down on a medium heat until they are soft and golden.
Meanwhile to make the pastry, pour the flour and salt into a large mixing bowl, then add the butter and rub together with your fingertips until you get a crumble type texture.
Pour in a couple of tablespoons of cold water and mix together to form a ball of pastry. Add a little more cold water if needed to bring the pastry together.
Cover the dough with cling film and place in the fridge to rest for 30 minutes.
Once the pastry has rested, remove from the fridge, then roll out the pastry to 1/2cm and lime your loose bottomed tin., then trim the edges.
Grate the halloumi cheese into the base of the tart and top with the caramelised shallots.
Sprinkle with the chopped fresh thyme.
Which the eggs and milk together in a medium sized measuring jug.
Preheat the oven 170c.
Place the tart on the oven shelf, then pour the egg mixture straight into the tart, that way you won’t spill any mixture while transferring to the oven.
Bake for 45 minutes until the egg mixture has set and the pastry is golden.