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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.

27K 15 4.7

Last modified on: October 23^th 2016

Keywords for this recipe:Tart Puff pastry Fine Shallot Confit Cream épopisses cheese Quiche

For 1 tart, you will need:

0 750 g shallot
1 4 tablespoons olive oil
2 200 ml liquid cream
3 100 g Époisses
4 4 slices cured ham
5 200 g Puff or flaky pastry (pâte feuilletée)
6 salt
7 pepper
Total weight: 1,470 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	1 hour 52 min.	2 hours 25 min.

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Step by step recipe

Stage 1 - 15 min.

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.

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

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.

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.

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.

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.

Keeping

Several days in the fridge, covered with plastic film. Reheats very well..

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,572 Kcal or 10,768 Kj	64 gr	202 gr	254 gr
129 %	25 %	19 %	38 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
175 Kcal or 733 Kj	4 gr	14 gr	17 gr
9 %	2 %	1 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,572 Kcal or 10,768 Kj	64 gr	202 gr	254 gr
129 %	25 %	19 %	38 %

% 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?

For 1 tart : 8.44 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Shallot: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Penne with purple artichokes, Chinese Soup, Valay salad, Express chilli con carne, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Sausage with duchess potatoes and a Mont d'Or fondue , French toast "cordon bleu", Framboisier, French custard tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Strawberry feuilleté, Tart Tatin, Vegetable pie, Little apple turnovers with almonds and raisins, ... All
	Époisses: You can check-out other recipes which use it, like for example: Crispy cheese parcels, Bourguignon potatoes , Melting Epoisses on toast , Two-cheese vegetable gratin, ... All

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