Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel shallots, cut lengthwise into 3 slices. Fry in hot oil. Wash and chop the thyme. Whisk with eggs, cream, salt and pepper.
Cut the dough into 8 equal squares. Grease the tartlet cups with lifting base (8 cm Ø). Line with dough. Cut off any protruding edges. Put shallots into the moulds and crumble the cheese over them.
Pour egg cream over it. Bake in a hot oven for about 15 minutes.