Cheese is best to cook for 5-7 days so he could soak up the brine. Cottage cheese wrapped in gauze and put under oppression (if it is very wet, to hang first, to glass serum) for one day.

Cut into pieces. To prepare the brine. To do this, mix all the ingredients. The oil (I had grape seed), vinegar (pick your favorite fruit or flavored). Salt, pepper seeds and coriander (crushed plane of the knife or grind with a spice mill), chopped onion (I have the same shallot) and garlic honey. I added a spoonful of herbs – oregano and tarragon (tarragon).

Put in a container pieces of cheese, pour the brine and put into the refrigerator. Be eaten the cheese brine can be reused or added to salads. In both cases, check it for acidity-salinity may need to add something. If too acidic – salt, salt – respectively of vinegar or lemon juice.

If you want a cake to serve with brunch or dinner, it is best to prepare the dough the night before. Because it must stand in refrigerator for several hours to ripen. The butter for the dough must be pre-frozen. So, proseem flour, ice cream, grate the butter on a grater.

And connect them together with a beer, and kneaded the soft, elastic dough. It is somewhat similar to the classic sand. But from the heat of the hands, if you long to knead, it begins to stick. So wrap it in a bag and store in the refrigerator overnight. In the dough you can add salt (mix with flour), if you want to keep it quite bland, I had salted butter.

The next day, remove the dough from the refrigerator, if it is too hard to roll out immediately, you need to get a good dent right in the package. To hands from the heat of it started to melt but softened a bit. When you feel that you are enough, roll it on the size of your shapes along with borders, as in the photo. Put in a form that is not heavily pressing the dough to the walls of the bumpers. And immediately put into the refrigerator while we prepare the filling.

For the filling, peel the shallots. Put it in a fireproof dish with lid (or cover with foil), pre-vmesa 3 table. L. vegetable oil (I had grape seed) 2 tsp of salt. And put in the oven, preheated to 160 gr. until then, until it slightly softens. Can this procedure be done on the stove in a heavy-bottomed pot over very low heat.

Then prepare the caramel. Sugar water (2:1) is soluble over low heat, stirring when the syrup thickens, add 1 tbsp butter, cook, stirring, for a minute or two and pour it into the shallots. Boil all together for another 5 min. Pour into prepared pan (oven should already be warmed up to 180 gr.)

Fold the edges of the dough to the filling with your fingers to create folds. It does not matter if part of the syrup will leak from the middle, you can take it with a spoon and pour the edges of the dough. Pie will be a sweet caramel crust. Bake for 30-40 mins depending on your oven. Or until such time as the crust is sufficiently browned.

To remove the cake from the oven and while it is hot, with a knife go around the edges and gently on the bottom of the form to make it easier to remove, was already cold.

Serve with the marinated cheese. Bon appetit!

The dough was really flaky, especially around the edges – very airy. And at the bottom where it soaked in syrup, the layers are highlighted, but more dense. Very tasty, like a leavened puff is probably from the fact that beer has its own yeast. I think this will be one of our regular recipes test. About the cheese I'm not mistaken, it is very by the way, goes perfectly with the sweet caramelized onions. Maybe Tarth can be used as snack to beer. But we liked it and just tea :) of Course, you can substitute the shallots to use small red onions or regular onions. By the way, in the Russian-speaking Internet, I met these are the variants of this recipe. I think the taste not much will change. P. S. When the cake stood for a moment, I bow seemed like a mushrooms. And my husband even said, perhaps, that I was trying to recreate his favorite flavor of durian (a sweet fruit with a pulp consistency of butter or fatty cream and onion flavor). I wonder what will be like the taste of Your Shallot tart? ;)