Yesterday I made this great recipe that I would not want you guys to miss out on! Imagine a a Parisian bistro on a dark winter evening in Saint-Germain-Des-Prais and while you have dinner, you gush about the fantastic paintings of Edgar Degas you saw in Musee D’Orsay earlier. God, I love Paris!
I thought this recipe was quite easy to make because you only need to cut peel the shallots and cut the brie. So maybe this is also an idea for a night during the week? Just read the recipe and find out yourself!
50 g. of cane sugar, 150 ml. of red wine (merlot for instance), 5 slices of puff pastry, 500 g. of shallots, 1 egg, 150 g of (mixed) lettuce, 150 g of french cheese (I chose Brie, but you can also choose soft goat cheese or Port Salut), 100 g. of walnuts, 4 tablespoons of olive oil. You also need a closed cake pan of 24-26 cm. with a minimum side of 3-4 cm.
Put the sugar and the wine in a pan and let it cook on low fire until it becomes a syrup. This takes a while! Preheat the oven on 200 degrees. Peel the shallots and cut them in half in the length. When the syrup is ready, take it off the fire and pour it in the cake pan. Rotate the pan until every part of the bottom is covered in syrup. Press the shallots into the syrup and cover the whole bottom. You need to do this nicely, because you will turn the tarte upside down when it’s ready!
When the whole pan is covered, spread the puff pastry onto the shallots and cover the whole tarte. Smear the egg onto the puff pastry and pick with a fork some wholes in the tarte. Put the tarte in the oven for 25 minutes.
Meanwhile, make the salad with the lettuce, cut Brie parts and walnuts. Season it with salt and pepper and use 4 tablespoons of olive oil.