Crispy Shallot and Cream Cheese Dip
30g deep fried crispy shallots
200g cream cheese
2 tbsp cr?me fraiche
1 tbsp lemon juice
Sea salt and black pepper
To make deep fried crispy shallots: peel the shallots. This is easier if you first soak the shallots in warm water for 10 minutes, then peel. It hydrates the skin making it easier to peel them. Then very finely cut the shallots into rings, and fry in batches in hot vegetable oil until crispy and golden brown, drain well on kitchen paper, then use.
Crispy shallots can be stored in an air-tight container for 2 weeks
They can be used sprinkled on salads
Use as a garnish for Asian-style dishes
They can be used to garnish soups
You could add freshly chopped herbs, e.g. chives, to this dip
Mix together the eggs, egg yolk and cr?me fraiche, and season. Then place the carrots and diced goat?s cheese in the cooked tart case, with the sprigs of fresh thyme and pour over the egg mixture. Lower the heat in the oven to 180?C/350?F/Gas Mark 4 and cook the tart until it has just set. Leave to cool. Serve with a green salad and new potatoes.