Curried Shallot Tart
Roasted French Shallots, Curry Powder, Thyme, Lemon, Honey, Sea Salt
Chef Rashida Holmes of Bridgetown Roti | Los Angeles, CA
Yield: 4 tarts
“A great thing about this tart is that you can prep and freeze ahead of time. Perfect for a quick breakfast, a bite for a dinner party, or even a late night snack, these tarts really highlight the sweetness of the shallot and balance it with the warmth of the curry. “ — Chef Rashida Holmes
Adapted by StarChefs | March 2026 | Photo: Jakob Layman
INGREDIENTS
Roasted Curried Shallots:
10 whole French shallots, peeled and halved lengthwise
1 cup olive oil
2 tablespoons curry powder
Thyme-Lemon-Honey Glaze:
Juice and zest of 2 lemons
1 tablespoon honey
4 sprigs thyme, picked
To Assemble and Serve:
All-purpose flour
1 sheet puff pastry
1 whole egg
Sea salt
Thyme sprigs
Curry powder
METHOD
For the Roasted Curried Shallots:
In a mixing bowl, combine all ingredients. Toss to evenly coat. Heat a large sauté pan over medium-high heat. Place French shallots, cut-side down, and sear 5 minutes, or until deeply caramelized. Transfer to a mixing bowl and set aside.
For the Thyme-Lemon-Honey Glaze:
In a mixing bowl, whisk to combine all ingredients. Pour over Roasted Curried Shallots and toss to coat. Let cool.
To Assemble and Serve:
Heat oven to 350°F. On a lightly floured work surface, roll out puff pastry to desired thickness. Cut into desired desized squares. Set aside. In a small mixing bowl, whisk to combine egg and 2 tablespoons water. Set aside. On a parchment-lined half sheet tray, arrange glazed Roasted Curried Shallots in clusters approximately ½-inch smaller than puff pastry squares, seared-side-down, leaving 2-inches of space between each grouping. Top with puff pastry. Press around edges to enclose. Score tops. Brush with egg wash. Season with salt. Garnish with thyme and curry powder. Bake 12 minutes, or until golden brown. Let cool. Flip to serve.
