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
3 tarts
8 IngredientsLast modified on: October 23th 2016
For 3 tarts, you will need:
- 1
2 litres 250 ml shallot - 2
12 tablespoons olive oil - 3
600 ml liquid cream - 4
300 mls Époisses - 5
12 slices cured ham - 6
600 mls 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 600 ml liquid cream into a small saucepan on medium heat and bring to the boil.
Stage 5 - 3 min.
Add 300 mls 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 12 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 600 mls 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 | 440 RDI=170 % | 2,610 RDI=250 % | 2,440 RDI=370 % | 8,250 RDI=410 % | 34,560 RDI: 410 % |
| Per 100 g | 10 RDI=4 % | 70 RDI=6 % | 60 RDI=10 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per tart | 150 RDI=60 % | 870 RDI=80 % | 810 RDI=120 % | 2,750 RDI=140 % | 11,520 RDI: 140 % |
How much will it cost?
- For 3 tarts : 22.95 €
- Per tart : 7.65 €
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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: Tandoori-flavoured chicken with leeks, Chicken with rice and leeks, Filo leeks and cheese tart, Artichoke Soup, Cream and herb dressing, ... 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: Cheese and tomato tart, Pissaladière with puff pastry, Crusty cockle tart, Tomato feuilleté with pesto, Langoustine and leek tarts, ... See them all 71
Liquid cream
Like these other recipes: Pork escalope with mushrooms and sage cream, Celeriac in cream and mustard sauce, Brussels sprouts with thyme cream, Roquefort sauce, Panna cotta, ... See them all 169
Époisses
Like these other recipes: Crispy cheese parcels, Bourguignon potatoes , Melting Epoisses on toast , Two-cheese vegetable gratin, Celery soup bourguignonne style, ... See them all 5
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