Shallot Tartlets

Put the flour, rice flour, a pinch of salt and a little Espelette pepper together in a bowl and mix well, make a well in the middle, let the egg slide into it and distribute the butter in flakes around the edge.

Now knead everything well with your hands to form a smooth dough, wrap it in cling film and let it rest in the refrigerator for about 1 hour.

Peel and quarter the shallots, but so that they still stick together at the roots. Melt some butter in a pan and sweat the shallots in it over medium heat for about 5 minutes, then sprinkle the sugar over them, let caramelize for another 5 minutes while turning.

Deglaze with the Marsala and let reduce completely, then let the shallots cool a little.

Beat the sour cream with the eggs until smooth, season with salt and pepper and stir in half of the chopped rosemary.

Divide the dough into two parts and roll it out thinly between two cut freezer bags. Peel off the top freezer bag, place a tartlet shape upside down on the dough pieces, cut the dough with a seam allowance of 1 cm, turn the shape with the dough over, peel off the other freezer bag, the dough then slides into the mold as if by itself.

Pierce the Teog base several times with a fork and pour the topping on the tartlets. Now distribute the caramelized shallots on top and sprinkle with the rest of the rosemary and bake in the oven preheated to 180 degrees for about 30 - 40 minutes. We had a salad with it.