Shallot confit tart
A recipe from
cooking-ez.com October 23th 201646 K4.7
For 1 tart, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
35 min. | 1 hour 55 min. | 2 hours 25 min. |
Step by step recipe
- 1: Peel 750 g shallot, rinse and slice medium thick (about 1/4 inch or 4-5 cm). A mandolin is ideal for this.
Preheat the oven to 300°F (150°C). - 2: Spread the shallot slices on a baking sheet (or more than one) in a single layer. Coat them with oil using a brush, then salt lightly and pepper.
Turn the slices over and do the same on the other side. - 3: Put in the oven to "confit" for about 1 hour.
Set aside.
Turn the oven up to 430°F (220°C). - 4: Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.
- 5: Add 100 g Époisses, cut into pieces, and stir until melted in. Do not add any salt, as the cheese should be salty enough, but pepper generously. Then check the seasoning.
Set aside. - 6: Lay 4 slices cured ham out flat on a baking sheet...
- 7: ...and grill lightly in the oven for just 3 or 4 minutes.
Set aside. - 8: Roll out 200 g Puff or flaky pastry (pâte feuilletée), prick all over with a pique-vite (pastry pricker) and line the tart tin or mould.
- 9: Lay the ham slices evenly across the bottom.
- 10: Pour the cream and Époisses mixture over.
- 11: Finish with a layer of shallot confit.
- 12: Bake low in the overn (better for the puff pastry) for about 40 minutes. Do watch that the pastry does not brown too much.
- 13: Serve hot or warm with a good green salad and vinaigrette (french dressing).
Remarks
You can use onions instead of shallots in this recipe, but do remember that onions have quite a sweet flavour when prepared as a confit.
If you don't have puff pastry, use
shortcrust pastry instead, though the effect will be less refined.
You can also use a different cheese instead of Époisses, but try to opt for one with a similar soft past, such as Roblochon.
November 21th 2024.