Shallot confit tart

Step by step recipe:

  1. 15 min.Shallot confit tart : Photo of step #1
    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).
  2. 5 min.Shallot confit tart : Photo of step #2
    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.
  3. 1 hourShallot confit tart : Photo of step #3
    Put in the oven to "confit" for about 1 hour.

    Set aside.

    Turn the oven up to 430°F (220°C).
  4. 4 min.Shallot confit tart : Photo of step #4
    Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.
  5. 3 min.Shallot confit tart : Photo of step #5
    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.
  6. 2 min.Shallot confit tart : Photo of step #6
    Lay 4 slices cured ham out flat on a baking sheet...
  7. 5 min.Shallot confit tart : Photo of step #7
    ...and grill lightly in the oven for just 3 or 4 minutes.

    Set aside.
  8. 5 min.Shallot confit tart : Photo of step #8
    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.
  9. 1 min.Shallot confit tart : Photo of step #9
    Lay the ham slices evenly across the bottom.
  10. 2 min.Shallot confit tart : Photo of step #10
    Pour the cream and à‰poisses mixture over.
  11. 3 min.Shallot confit tart : Photo of step #11
    Finish with a layer of shallot confit.
  12. 40 min.Shallot confit tart : Photo of step #12
    Bake low in the overn (better for the puff pastry) for about 40 minutes. Do watch that the pastry does not brown too much.
  13. Shallot confit tart : Photo of step #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 à‰poisses, but try to opt for one with a similar soft past, such as Roblochon.

Source:

Home made.

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