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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.
13,2614.7/5 for 15 ratings
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Last modified on: October 23th 2016

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
33 min.1 hour 52 min.2 hours 25 min.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Shallot confit tart : Photo of step #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).

Stage 2 - 5 min.
Shallot confit tart : Photo of step #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.

Stage 3 - 1 hour
Shallot confit tart : Photo of step #3
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 : Photo of step #4
Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.

Stage 5 - 3 min.
Shallot confit tart : Photo of step #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.

Stage 6 - 2 min.
Shallot confit tart : Photo of step #6
Lay 4 slices cured ham out flat on a baking sheet...

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

Set aside.

Stage 8 - 5 min.
Shallot confit tart : Photo of step #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.

Stage 9 - 1 min.
Shallot confit tart : Photo of step #9
Lay the ham slices evenly across the bottom.

Stage 10 - 2 min.
Shallot confit tart : Photo of step #10
Pour the cream and Époisses mixture over.

Stage 11 - 3 min.
Shallot confit tart : Photo of step #11
Finish with a layer of shallot confit.

Stage 12 - 40 min.
Shallot confit tart : Photo of step #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.

Stage 13
Shallot confit tart : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Eggs "en cocotte" with spinach, Sautéd broccoli with ham, Pork medallions with "full" turnips, Beurre blanc sauce, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Express apple tart, Rustic chicken and mushroom pie, Ham spirals, Cochelin d'Evreux, Crusty pistachio, almond and apricot flan, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Spaghetti with mussels and basil, Beurre blanc sauce, Polenta with spinach and soft-poached egg, Pain perdu, ... All
ÉpoissesÉpoisses: You can check-out other recipes which use it, like for example: Crispy cheese parcels, Melting Epoisses on toast , ... All

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