Shallot Tart

Place 300 g of all-purpose flour on a work surface. Make a well in the center

Add 30 g of white sugar and salt to taste

Add 50 g of tempered butter

Add 100 g of lard

Add 80 ml of cold water

Combine ingredients with dough cutter until coarse texture

Knead dough until homogenous

Rest 2h in the fridge to relax gluten

Trim and peel 20 small shallots

Cut shallots in ½ lengthwise

Chop 50 g of pork fat

Add 1 tbsp of extra virgin olive oil to pan. Cut parchment paper to fit pan and press to stick to the olive oil

Add 2 tbsp of extra virgin olive oil to paper

Add all shallots cut side down in the round shape of the pan

Season with white sugar to taste

Season with 1 tbsp of extra virgin olive oil

Add 1 tbsp of butter

Add the chopped pork fat

Cook on medium heat until shallots are caramelized

Pre-heat oven to 180 °C

Roll out pie dough to 5 mm thickness

Cut the dough in the size of the base of the frying pan

Cover shallots with pie dough

Pierce dough with tip of a knife

Transfer pan to oven and bake at 180 °C for 15m until golden

Gently turn shallot tart onto plate

Gently remove parchment paper

Season with flaky salt to taste

The Shallot Tart is ready. Enjoy!