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.
33K 15 4.7
Last modified on: October 23th 2016
Keywords for this recipe: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
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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..
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 % |
How much will it cost?
- For 1 tart : 8.44 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Tomato and cream cheese terrine, Tuna pasta, Turnip top soup, Paté en croute (terrine in a pie crust), Sauce Normande (for fish), ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Crisp apricot and pistachio tart, Pecan fruit rolls , Apple Strudel, Puits d'amour, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Leek fondue, Pasta with mustard-cream sauce, Asparagus "en petit pois", Pork medallions with "full" turnips, Sea bass with coriander cream en papillote, ... All |
 | Époisses: You can check-out other recipes which use it, like for example: Bourguignon potatoes , Crispy cheese parcels, Celery soup bourguignonne style, Melting Epoisses on toast , Two-cheese vegetable gratin, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .307K4 2 hours 30 min. July 4th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.469K5 49 min. July 27th 2013
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.249K 24.7 5 hours 29 min. September 10th 2018
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...286K3.8 21 min. February 21th 2011
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...446K 24.8 33 min. July 1st 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-03-26)
Note: We'll never share your e-mail address with anyone else.
Post your 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.