- 500g shallots, halved
- 3 tbsp olive oil
- Flour, for dusting
- 300g shortcrust pastry
- 200g chestnut mushrooms, sliced
- 100g smoked sausage or chorizo, sliced
- Small bunch of fresh flatleaf parsley, finely chopped
- Small bunch of fresh chives, finely chopped
- 3 large free-range eggs
- 3 tbsp crème fraîche
- Preheat the oven to 200°C/fan180°C/gas 6. Place the shallots in a roasting tin, drizzle with half the olive oil and roast for 30 minutes, until softened and golden.
- Put a 35cm x 12cm x 3cm deep, rectangular fluted tart tin (or a 23cm round tart tin) on a baking tray. On a lightly floured surface, roll out the pastry until 4cm bigger than the tin. Gently press the pastry into the base and sides of the tin. Trim the excess and prick the base with a fork. Chill for 20 minutes.
- Put a sheet of baking paper on top of the pastry case, scrunching in the edges to fit. Fill with baking beans or rice and bake for 15 minutes.
- Meanwhile, heat the remaining oil in a large frying pan and cook the mushrooms for 4-5 minutes, until golden. Add the smoked sausage or chorizo and cook for a further 2-3 minutes. Remove from the heat, stir in half the herbs and some seasoning and set aside to cool a little.
- Whisk the eggs, crème fraîche and remaining herbs in a large jug.
- Spoon the sausage mixture into the pastry case. Pour over the egg mixture and top with the roasted shallots. Bake for 15 minutes, until the filling is set but still a little wobbly. Leave to stand for 5 minutes before serving.
- Suits a glass of red – try a slightly smoky Rhône Valley wine or a peppery Californian Zinfandel.