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Roasted Shallot Tart

Dough
1 1/2 tsp. heavy cream
1 yolk
2 1/4 cup flour
1/2 tsp salt
9 tblsp. butter
Mix cream and yolk.  Mix flour, salt, and butter in a mixer with a paddle. Add cream mixture to flour. Chill for 1 hour before rolling. Roll to fill an 8" tart pan. Blind bake (Cover the crust with aluminum foil or parchment and fill with pie weights, bake for 15 minutes)

Filling
4 Shallots
4 Tbsp. olive oil
1/2 cup heavy cream
1 egg yolk
3 chives
2 sprigs thyme
salt and pepper
Toss shallots with olive oil, salt, and pepper, place in a small oven-proof dish and roast at 400 degrees till tender (about 30-45 minutes). Heat cream and thyme, remove form stove and let steep for 10 minutes. Add to egg yolk. When shallots are done chop and add to cream. Fill tart and bake at 350 degrees for 10-15 minutes.