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Shallot confit tart

Name: Shallot confit tart
Prep time: 33 min
Cook time: 1 h 52 min
Total time: 2 h 25 min
Yield: 1 tart
Cuisine: French
Ingredients: 750 g shallot; 4 tablespoons olive oil; 200 ml liquid cream; 100 g Époisses; 4 slices cured ham; 200 g puff or flaky pastry (pâte feuilletée); salt; pepper

This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit.

This tart can be eated hot, of course, but is also good cold or reheated until just warmed through.

63 K 4.7/5 (16 reviews)

2 hours 25 min. difficulté

Easy

8.45 €

1 tart

8 Ingredients

Last modified on: October 23^th 2016

For 1 tart, you will need:

1 750 g shallot
2 4 tablespoons olive oil
3 200 ml liquid cream
4 100 g Époisses
5 4 slices cured ham
6 200 g puff or flaky pastry (pâte feuilletée)
7 salt
8 pepper
Total weight: 1,470 grams

Times for this recipe

Preparation: 35 min.

Cooking: 1 hour 55 min.

All in all: 2 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 15 min.

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).

Stage 2 - ⌛ 5 min.

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.

Stage 3 - ⌛ 1 hour

Put in the oven to "confit" for about 1 hour.

Set aside.

Turn the oven up to 430°F (220°C).

Stage 4 - ⌛ 4 min.

Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.

Stage 5 - ⌛ 3 min.

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.

Stage 6 - ⌛ 2 min.

Lay 4 slices cured ham out flat on a baking sheet...

Stage 7 - ⌛ 5 min.

...and grill lightly in the oven for just 3 or 4 minutes.

Set aside.

Stage 8 - ⌛ 5 min.

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.

Stage 9 - ⌛ 1 min.

Lay the ham slices evenly across the bottom.

Stage 10 - ⌛ 2 min.

Pour the cream and Époisses mixture over.

Stage 11 - ⌛ 3 min.

Finish with a layer of shallot confit.

Stage 12 - ⌛ 40 min.

Bake low in the overn (better for the puff pastry) for about 40 minutes. Do watch that the pastry does not brown too much.

Stage 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.

Keeping: Several days in the fridge, covered with plastic film. Reheats very well..

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	880 RDI=80 %	870 RDI=130 %	3,350 RDI=170 %	14,020 RDI: 170 %
Per 100 g	10 RDI=4 %	60 RDI=6 %	60 RDI=9 %	230 RDI=10 %	950 RDI: 10 %