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.
10,5074.7/5
Last 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 1 hour 52 min. | 2 hours 25 min. |
At what time?When will I finish if I start the recipe at a certain time?
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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). |
15 min. |
| 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. |
5 min. |
| 3 |  | Put in the oven to "confit" for about 1 hour. Set aside. Turn the oven up to 430°F (220°C). |
1 hour |
| 4 |  | Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil. | 4 min. |
| 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. |
3 min. |
| 6 |  | Lay 4 slices cured ham out flat on a baking sheet... | 2 min. |
| 7 |  | ...and grill lightly in the oven for just 3 or 4 minutes. Set aside. |
5 min. |
| 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. | 5 min. |
| 9 |  | Lay the ham slices evenly across the bottom. | 1 min. |
| 10 |  | Pour the cream and Époisses mixture over. | 2 min. |
| 11 |  | Finish with a layer of shallot confit. | 3 min. |
| 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. | 40 min. |
| 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.
Nutritional information
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How much will it cost?
For 1 tart : 8.44 €
Source: Home made.
More recipes?
This recipe use (among others) | Shallot: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Hachis parmentier : meat with mashed potato and cheese, Rosemary steamed fish, Pan-fried salmon with white cabbage, Beurre blanc sauce, ... [All] |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Chicken and mushroom pie, Mini palmiers, Small foie gras pasties, Vegetable pie, ... [All] |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Rice and peas, Gratin of Endives with Mont d'Or, Endive and beer soup, Eggs "en cocotte" with spinach, ... [All] |
 | Époisses: You can check-out other recipes which use it, like for example: Melting Epoisses on toast , Crispy cheese parcels, ... [All] |
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