This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
This tart can be eated hot, of course, but is also good cold or reheated until just warmed through.
53 K 4.7/5 (16 reviews)
2 hours 25 min.
Easy
1 tart
8 IngredientsLast modified on: October 23th 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 measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 55 min.
All in all: 2 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
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.
Turn the slices over and do the same on the other side.
Stage 3 - 1 hour
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.
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.
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.
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 recipe | 150 RDI=60 % | 880 RDI=80 % | 870 RDI=130 % | 3,350 RDI=170 % | 14,020 RDI: 170 % |
| Per 100 g | 10 RDI=4 % | 60 RDI=6 % | 60 RDI=9 % | 230 RDI=10 % | 950 RDI: 10 % |
How much will it cost?
- For 1 tart : 8.45 €
Change currency: 
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)
Shallot
Like these other recipes: Vietnamese prawns, New Zealand pies, Hachis parmentier, Gratin-style spinach and chicken omelette , Chicken breasts with tarragon, ... See them all 203
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Peach and verbena feuilleté, Pissaladière with puff pastry, Little apple turnovers with almonds and raisins, Smart plum tart, ... See them all 72
Liquid cream
Like these other recipes: Brussels sprouts with thyme cream, Spring veal sauté , Turban of sole with langoustines, Smoked eggs, Chocolate and vanilla crème brûlée, ... See them all 170
Époisses
Like these other recipes: Two-cheese vegetable gratin, Melting Epoisses on toast , Celery soup bourguignonne style, Bourguignon potatoes , Crispy cheese parcels, ... See them all 5
Other recipes you may also like
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.June 5th 2013281 K3.8 2 hours 20 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014287 K4.4 1 hour 15 min.
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.March 2nd 201496 K4 1 hour 35 min.
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .September 11th 201659 K3.8 1 hour 15 min.
Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.January 29th 201756 K4.1 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.