Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.

12,7174.7/5 for 15 ratings

Last modified on: October 23^th 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

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start 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..

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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?

For 1 tart : 13.66 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Shallot: You can get more informations, or check-out other recipes which use it, for example: Warm salad of potatoes and purple artichokes, Guacamole, Like a Boursin with garlic and herbs, Chicken breasts with tarragon, Beurre blanc sauce, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Apricot fool, Fish petals, vegetables julienne, and beurre blanc, Ham pasta bake, Chocolate and vanilla crème brûlée, ... 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 , Puits d'amour, Vegetable rosette tart, Vegetable pie, Rustic chicken and mushroom pie, ... All
	Époisses: You can check-out other recipes which use it, like for example: Crispy cheese parcels, Melting Epoisses on toast , ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.