Scallop pie with goat cheese
Try this scallop pie with goat's cheese
Heat the butter with the honey and simmer the shallots with the lid on the pan for about 30 minutes and caramelise.
Add the sherry and balsamic vinegar and reduce to a high heat until the shallots are syrupy and dark.
Meanwhile, heat the oven to 200 ° C. Lay the slices of puff pastry together and roll out into a piece of paper slightly larger than the cake tin.
Place the dough in the greased pie mold and let the edges hang over.
Divide the shallots and thyme over the dough and crumble the cheese over it.
Fold the edges of the dough inwards.
Bake the cake in the middle of the oven in about 20 minutes nicely brown and crispy.
Allow to cool slightly and then cut into points. Serve warm or lukewarm.
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