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.
51 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 g 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 g 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: Icelandic-style fish and vegetable pie, Spaghetti with mushrooms, "Au vert" beef, Green beans with tomato cream sauce, Crispy rolls with chicken and leek, ... See them all 197
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Pissaladière with puff pastry, Avocado "tarte fine", Thin cherry tomato and pesto tart, Chicken pie, Quiche Bretonne, ... See them all 71
Liquid cream
Like these other recipes: Fresh spinach with cream, Penne with Mushrooms, Chocolate cream with a crunch, irish coffee mousse, Tatin apples with mascarpone cream, Triple-Cheese Pumpkin Gratin, ... See them all 169
Époisses
Like these other recipes: Two-cheese vegetable gratin, Bourguignon potatoes , Crispy cheese parcels, Melting Epoisses on toast , Celery soup bourguignonne style, ... See them all 5
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018421 K 15 30 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023795 K 143.5 1 hour 20 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012294 K5 15 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.January 17th 2013657 K 23 30 min.
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.August 4th 201493 K4.3 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.