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.
60 K 4.7/5 (16 reviews)
2 hours 25 min.
Easy
8.45 €
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
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
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: Quartet of brassicas with cream , Pork sautéed with green beans, Asian style, Beurre d'escargot, Mushroom velouté, Fresh spinach with cream, ... See them all 207
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Tomato and courgette tart, Puits d'amour, Thin summer tart "à la grecque", Cabbage and cheddar quiche, Comtoise tart for Seàn, ... See them all 72
Liquid cream
Like these other recipes: Pasta with mushrooms, Lemon and lime cakes, Sautéed pork with mushrooms in a cream sauce., Fresh spinach with cream, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 171
Époisses
Like these other recipes: Celery soup bourguignonne style, Two-cheese vegetable gratin, Bourguignon potatoes , Melting Epoisses on toast , Crispy cheese parcels, ... See them all 5
Other recipes you may also like
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath. December 4th 201664 K5 1 hour 50 min.
Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard. December 12th 202144 K 45 min.
"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings. January 26th 202249 K5 20 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018272 K4.3 1 hour 55 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.