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.
52 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
1 lb + 10.4 oz shallot - 2
4 tablespoons olive oil - 3
7.0 oz liquid cream - 4
3.5 oz Époisses - 5
4 slices cured ham - 6
7.0 oz puff or flaky pastry (pâte feuilletée) - 7
salt - 8
pepper
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 7.0 oz liquid cream into a small saucepan on medium heat and bring to the boil.
Stage 5 - 3 min.
Add 3.5 oz 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 7.0 oz 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 €
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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: Stuffed mushrooms au gratin, Pork sautéed with green beans, Asian style, Béarnaise sauce, Creamy spinach à la Lombarde, Mushroom velouté, ... 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: Rustic chicken and mushroom pie, Verbena flan, Rustic chicken and mushroom pie, Comtoise tart for Seàn, Mini palmiers, ... See them all 72
Liquid cream
Like these other recipes: Cod loin with saffron, Crusty cockle tart, Pasta with mustard-cream sauce, Tenderloin steak with beetroot tops and mushrooms, Smoky sausage and mash, ... See them all 170
Époisses
Like these other recipes: Crispy cheese parcels, Melting Epoisses on toast , Celery soup bourguignonne style, Bourguignon potatoes , Two-cheese vegetable gratin, ... See them all 5
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