Shallot, Miso, Tart (vegetarian + vegan versions)

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I have had a version of this tart on my mind for a while and I love the way you can make this very easy cheat’s puff pastry.  I first saw baker, Paul Hollywood use the technique of using grated frozen butter and it works a treat.  I have tried this tart with shop bought puff pastry and a homemade vegetarian and vegan pastry.  All three worked and were delicious.  I have not done a spelt or gluten-free version but you can buy a gluten-free puff pastry quite easily.  I thought this could make an awesome picnic meal seeing as we are all having to meet up with friends in parks at the moment.  Serve it with a crunchy lime and ginger baby gem salad and you will be in heaven!  There is something very special about this umami flavoured combination and as much as it seems simple, there is a ton of flavour in these little onions.

Tips:

  • I used banana shallots which is a longer variety compared to the small ball-shaped shallots. Banana shallots are easier to peel and thinner so will cook faster.  You can use the smaller ones but bear in mind it may take longer to peel and you might have to slice them in half and then half it again lengthways if it is more than 3cm thick.

  • You can use white or red onions but they are not quite as sweet as shallots.  For a medium sized onion, you will have to slice it 3-4 times lengthways so that it cooks in the time. 

  • I used brown miso which is better for cooking.  If you are stuck and can only find the white then make sure you add an extra 1/2 a tablespoon.  White miso is excellent for salad dressing but more mild and brown is stronger and good for baking.  

VEGETARIAN VERSION:

Serves 6

Ingredients:

7 banana shallots, peeled, top and end trimmed, sliced in half

1 tbsp sunflower oil 

1 tbsp unsalted butter

35g caster sugar

Black pepper

3 tbsp apple cider vinegar / white wine vinegar 

2 tbsp brown miso paste with 3 tbsp cold water mixed in (I used this one)

250g puff pastry (you can use shop bought)

Cheat Puff Pastry (this will fit a 12 inch frying pan):

150g plain flour

1/2 tsp sea salt

25g soft unsalted butter, diced

60g frozen, grated butter divided into two (so you’ll have x2 sets of 30g)

5-6 tbsp ice cold water

If making the pastry, add the flour, salt and 25g butter into a blender and mix until crumbly.  Keep mixing and slowly add a tablespoon at a time of the iced water.  You will need to gauge how much as it will depend.  The dough will suddenly come together but you don’t want it do be too wet so go easy with the water.  Then tip onto a work surface and bring it together.  Dust with a little flour and roll out into a rectangle shape.  Then sprinkle over the first frozen 30g of grated butter evenly into the middle section of the dough.  Then fold the two ends into each other and roll it out to a rectangle again.  Then do the same with the second 30g of grated butter.  Fold the two ends inwards one on top of the other, roll it out and fold them inwards once more.  This will create a flakey pastry.  Leave this to chill in the fridge for 30 minutes before using.

Preheat the oven to 200 C degrees and set a 12 inch (standard) oven proof frying pan on a medium to high heat.  Add the oil, butter and sugar and allow it to cook for a minute,  Then add the shallots cut side down and arrange them in the pan.  I like to make a nice circular pattern and the last two halves you might need to slice again to fit in.  You can move the shallots around a little while frying so they soak up the sugar but keep them cut side down. Fry these for about 3-4 minutes and then reduce the heat a little.  Use tongs to check that the shallots are caramelised and not burning.  After about 5 minutes they should have softened and you can remove from the heat.  Season over generously with black pepper and in a bowl, mix the vinegar, miso and cold water.  Pour this mix over the shallots so that they all get some of the seasoning.  

Roll out the chilled pastry to a circle shape that will fit over the frying pan and place it on top of the shallots.  Gently prick the top over to allow for steam and bake for 20 minutes.  

Place a large plate over the top of the pan and use oven gloves to flip the pan over.  Serve warm or cold!

VEGAN VERSION:

Serves 6

Ingredients:

7 banana shallots, peeled, top and end trimmed, sliced in half

2-3 tbsp sunflower oil 

35g caster sugar

Black pepper

3 tbsp apple cider vinegar / white wine vinegar 

2 tbsp brown miso paste with 3 tbsp cold water mixed in (I used this one)

Cheat Puff Pastry or you can use shop bought (250g):

150g plain flour

1/2 tsp sea salt

25g sunflower spread (I use this one)

60g frozen, sunflower spread divided into two (so you’ll have x2 sets of 30g), try and chop it into pieces even if its a bit sticky

5-6 tbsp ice cold water

(this will fit a 12 inch frying pan)

If making the pastry, add the flour, salt and 25g sunflower spread into a blender and mix until crumbly.  Keep mixing and slowly add a tablespoon at a time of the iced water.  You will need to gauge how much as it will depend.  The dough will suddenly come together but you don’t want it do be too wet so go easy with the water.  Then tip onto a work surface and bring it together.  Dust with a little flour and roll out into a rectangle.  Then sprinkle over the first frozen 30g of sunflower spread into the middle section of the dough.  Then fold the two ends into each other and roll it out to a rectangle again.  Then do the same with the second 30g of chopped up sunflower spread.  I find that the sunflower spread gets a bit sticky at this point, so roll out between two pieces of baking paper.  Fold the two ends inwards one on top of the other, roll it out and fold them inwards once more.  This will create a flakey pastry. Leave this to chill in the fridge for 30 minutes before using.

Preheat the oven to 200 C degrees and set a 12 inch (standard) oven proof frying pan on a medium to high heat.  Add the oil and sugar and allow it to cook for a minute,  Then add the shallots cut side down and arrange them in the pan.  I like to make a nice circular pattern and the last two halves you might need to slice again to fit in. You can move the shallots around a little while frying so they soak up the sugar but keep them cut side down. Fry these for about 3-4 minutes and then reduce the heat a little.  Use tongs to check that the shallots are caramelised and not burning.  After about 5 minutes they should have softened and you can remove from the heat.  Season over with black pepper and in a bowl, mix the vinegar, miso and cold water.  Pour this mix over the shallots so that they all get some of the seasoning.  

Roll out the chilled pastry between two sheets of baking paper to a circle shape that will fit over the frying pan and place it on top of the shallots.  Gently pick the top over to allow for steam and bake for 20 minutes.  

Place a large plate over the top of the pan and use oven gloves to flip the pan over.  Serve warm or cold!