This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Shallot confit tart
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.
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.
Easy
8.45 €
1 tart
8 IngredientsLast modified on: October 23th 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
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.
Turn the slices over and do the same on the other side.
Stage 3 - ⌛ 1 hour
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.
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.
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.
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
How much will it cost?
- For 1 tart : 8.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Shallot
Like these other recipes: Celeriac in cream and mustard sauce, How to prepare cockles, Sausage and mashed potatoes, Sarladaise potatoes, Stuffed mushrooms au gratin, ... See them all 213
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Apple semelles (flat apple tarts), Nanou's tuna tart, Tomato tart, Chicken and mushroom pie, ... See them all 72
Liquid cream
Like these other recipes: Apricot blancmange, Smoked eggs, The strange gratin, Hearty potato and ham gratin, Triple-Cheese Pumpkin Gratin, ... See them all 174
Époisses
Like these other recipes: Two-cheese vegetable gratin, Melting Epoisses on toast , Celery soup bourguignonne style, Crispy cheese parcels, Bourguignon potatoes , ... See them all 5
Other recipes you may also like
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with... March 18th 2013255 K4.8 2 hours 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019656 K 24.4 2 hours 35 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.47 M 14.8 1 hour 15 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy". October 13th 2010391 K4 50 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise). February 21th 2011260 K4.1 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.