Shallot confit tart


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.
47 K 4.7/5 (16 reviews)
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Last modified on: October 23th 2016
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 55 min.
All in all: 2 hours 25 min.
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Step by step recipe


Stage 1 - 15 min.
Shallot confit tart
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.
Shallot confit tart
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
Shallot confit tart
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.
Shallot confit tart
Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.

Stage 5 - 3 min.
Shallot confit tart
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.
Shallot confit tart
Lay 4 slices cured ham out flat on a baking sheet...

Stage 7 - 5 min.
Shallot confit tart
...and grill lightly in the oven for just 3 or 4 minutes.

Set aside.

Stage 8 - 5 min.
Shallot confit tart
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.
Shallot confit tart
Lay the ham slices evenly across the bottom.

Stage 10 - 2 min.
Shallot confit tart
Pour the cream and Époisses mixture over.

Stage 11 - 3 min.
Shallot confit tart
Finish with a layer of shallot confit.

Stage 12 - 40 min.
Shallot confit tart
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
Shallot confit tart
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 recipe150 RDI=60 %880 RDI=80 %870 RDI=130 %3,350 RDI=170 %14,020 RDI: 170 %
Per 100 g10 RDI=4 %60 RDI=6 %60 RDI=9 %230 RDI=10 %950 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, Sulfites
How much will it cost?
  • For 1 tart : 8.45 €

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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)
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