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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.
64 K 4.7/5 (16 reviews)440401
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
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?
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 59 g RDI=22 % | 59 g RDI=81 % | 227 kcal RDI=11 % | 953 kJ RDI=11 % |
| Whole recipe | 152 g RDI=234 % | 876 g RDI=331 % | 873 g RDI=1,197 % | 3,347 kcal RDI=167 % | 14,015 kJ RDI=167 % |
How much will it cost?
For 1 tart
8.45 €
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
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pieVol-au-vent casesLeek and artichoke tart à la piémontaiseHam "friand" pieMillefeuille See all 72 other
Époisses
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