Name: Shallot confit tart
Prep time: 33 min
Cook time: 1 h 52 min
Total time: 2 h 25 min
Yield: 1 tart
Cuisine: french
Ingredients: 750 g shallot; 4 tablespoons olive oil; 200 ml liquid cream; 100 g Époisses; 4 slices cured ham; 200 g Puff or flaky pastry (pâte feuilletée); salt; pepper

Step by step recipe:

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).
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.
1 hour
Put in the oven to "confit" for about 1 hour.

Set aside.

Turn the oven up to 430°F (220°C).
4 min.
Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.
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.
2 min.
Lay 4 slices cured ham out flat on a baking sheet...
5 min.
...and grill lightly in the oven for just 3 or 4 minutes.

Set aside.
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.
1 min.
Lay the ham slices evenly across the bottom.
2 min.
Pour the cream and à‰poisses mixture over.
3 min.
Finish with a layer of shallot confit.
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.
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 à‰poisses, but try to opt for one with a similar soft past, such as Roblochon.

Source:

Home made.

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This recipe use (among others)

Shallot: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Marchand de vin sauce, French bean salad with vinaigrette , Mushroom velouté, Chinese style chicken, ... [All]
Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Cochelin d'Evreux, Vegetable pie, Chicken and mushroom pie, Small foie gras pasties, ... [All]
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Ramekins of duchess potatoes, Turban of sole with langoustines, Apple Batter Puddings, Cocotte eggs with Comté, ... [All]
Époisses: You can check-out other recipes which use it, for example: Melting Epoisses on toast , Crispy cheese parcels, ... [All]