Italian

Agrodolce shallot tarts with thyme and gorgonzola

Name: Agrodolce shallot tarts with thyme and gorgonzola recipe
Yield: 4
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 600g eschalot; 40.00 ml brown sugar; 60ml balsamic vinegar; 2 sheets frozen puff pastry, thawed, each sheet cut into quarters; 300g fresh ricotta; 1 egg yolk, whisked; 100g gorgonzola; 40.00 ml lemon thyme leaves

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P90 Agrodolce shallot tarts with thyme and gorgonzola

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by Silvia Colloca

Cook and author

May 02, 2023

“Being born and raised in Northern Italy, the area of many of my birth country’s best offerings, I’m no stranger to sharp and bold flavours. Give me gorgonzola for breakfast, lunch and dinner, please!” – Silvia Colloca

2 tbs extra virgin olive oil
15 (600g) eschalots, peeled, quartered
2 tbs brown sugar
1/4 cup (60ml) balsamic vinegar
2 sheets frozen puff pastry, thawed, each sheet cut into quarters
300g fresh ricotta
1 egg yolk, whisked
100g gorgonzola
2 tbs lemon thyme leaves

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
2.

Heat oil in a medium non-stick frypan over medium heat. Add eschalots and cook, stirring gently, for 5-8 minutes until starting to caramelise. Add a pinch of salt flakes and the sugar, vinegar and 1/4 cup (60ml) water and stir until sugar dissolves. Reduce heat to low, cover with a lid and cook for 5 minutes or until softened. Set aside to cool slightly.
3.

Place pastry squares onto prepared trays. Using a fork, whisk the ricotta in a medium bowl until softened, then season with salt flakes and freshly ground black pepper. Spread evenly over pastry squares, leaving a 2cm border. Arrange caramelised eschalots on top, then fold pastry edge over topping, leaving the middle exposed. Season with freshly ground black pepper.
4.

Brush pastry edges with egg yolk. Bake for 20-25 minutes until pastry is puffed up, golden brown and cooked through. As soon as tarts come out of the oven, dollop with gorgonzola and allow residual heat to melt the cheese (about 5 minutes).
5.

Sprinkle with thyme leaves to serve.

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Recipe Notes

While these pastries are delicious served warm from the oven, they can also be prepared a few hours in advance and served at room temperature. Just keep stored on their baking tray, uncovered.