"La course à l'échalote" is a french idiom that literally translates to "the shallot race." It is used to describe situations of futile competition, when people strive to outdo one another for vain reasons.
This delicious savory tart recipe was modified from Angela Boggiano's original recipe at Delicious Magazine.
Shallot, Mushroom and Luganiga Sausage Tart (Quiche)
2 shallots (sliced thinly)
1 pint baby portobello mushrooms (washed & sliced)
3 eggs (beaten)
1/4 cup sour cream
1 bunch fresh herbs: thyme, sage, chives (chopped)
1/4 lb luganiga sausage*
pâte brisée crust (recipe below)
- Preheat oven to 400º F.
- Roll out the dough into an approximately 11-inch circle. Place the dough into a 9-inch tart pan. Trim the excess overhang. Prick the bottom of the crust with a fork, then place in the freezer for 30 minutes.
- Remove the pan from the freezer. Butter shiny side of aluminum foil and fit firmly over the crust. Bake for about 15-18 minutes until the crust is lightly browned.
- Remove aluminum foil from crust and bake for another 5 minutes. Allow to cool.
- Heat 1 tablespoon of olive oil in a large sauté pan. Remove sausage from casing and cook over medium heat for about 3-4 minutes, breaking up the pieces. Add the sliced mushrooms and continue to sauté for another 5 minutes. Stir in herbs and remove the pan from the heat to cool down.
- Arrange half the shallots and 1/3 of the sausage mixture into the bottom of the crust, creating an even layer.
- Whisk the eggs, sour cream, and pinch of salt until just blended, then pour into tart shell.
- Artfully arrange the remaining mushrooms, sausage, and shallots throughout the tart pan and bake for 20 minutes. The filling should still wiggle slightly when the pan is removed from the oven. Allow the tart to stand and set for 10 minutes before slicing and serving.
*Luganiga, also known as luganega or luganeghe, is a traditional mild and lean pork sausage made throughout Italy. Generally produced with meat taken from the neck or the cheek of the pig, the meat is then traditionally seasoned with nutmeg, coriander, pepper, and cinnamon and sometimes Parmigiano Reggiano - before stuffed into a natural sheep or hog casing. You can find Luganiga sausage in the meat section of most large grocery stores.
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp sugar
5 tbsp butter, chilled, cut into cubes
3 tbsp shortening, chilled, cut into cube
3 tbsp ice water
- Combine the flour, salt, and sugar. Using a pastry cutter, or two knives, cut butter and shortening cubes into the flour until mixture resembles coarse meal.
- Add ice water, one tablespoon at a time, into the flour mixture until dough comes together. Make sure it's not too wet.
- Knead together just a couple of times, careful not to overwork the dough. Pat into a disc, wrap in plastic wrap and refrigerate at least 1 hour before rolling out.