Timpani with shallot and feta confis

Shallot and feta timpani recipe

A tart that you can serve cold or hot, with turmeric shortbread, this very tasty recipe can be prepared the day before. Candied shallots always have a little aftertaste, slightly sucked, I still like them a little crunchy. Shallots are generous in taste, they divinely perfume your preparations, raw or cooked they are almost always present in French cuisine. Timpani with shallot and feta confis, a well-flavored starter with this shortcrust pastry flavored with Espelette pepper.

Recipe for Timpani with shallot and feta confis for 4 people:
Ingredients :

450g shallots
70 g flat-leaf parsley
3 tablespoons of olive oil
1 teaspoon of Espelette pepper
10 cl of dry white wine
For the shortcrust pastry
170 g of type 45 flour
90 g butter
1/2 teaspoon of salt
1 egg

Instructions

The shortcrust pastry:
Sift your flour with the salt.
Cut your soft butter into small squares of 1 cm by 1 cm.
With your fingertips, pass the butter on the flour and sand the dough until you get small cracks.
Crack the egg and mill the dough to homogenize it.
Be careful not to overwork the dough so as not to make it brittle.
Let the dough rest for at least 1 hour, but ideally overnight.
Remember to take it out at least an hour before using it.
Flatten the dough thinly with the flat of your hand.
Mold there using a silicone mold.
Save the olive oil in a large frying pan, brown the shallots cut into small pieces under a low heat.
They must confine and especially color a little, stir often.
Leave to cook for at least half an hour under a low heat.
In the middle of cooking when the shallots have reduced well, add the white wine and let it evaporate slowly. Add the spoonful of Espelette pepper rather at the end.
Let cool a little and fill ¾ your timpani.
Cut your feta into small squares and place them on your cups.
Place in the oven at 200 ° to melt your cheese for 15 minutes.