Shallot confit tart


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.
40K 16 4.7
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Last modified on: October 23th 2016

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.1 hour 52 min.2 hours 25 min.
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Step by step recipe


Stage 1 - 15 min.
Shallot confit tart
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).

Stage 2 - 5 min.
Shallot confit tart
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.

Stage 3 - 1 hour
Shallot confit tart
Put in the oven to "confit" for about 1 hour.

Set aside.

Turn the oven up to 430°F (220°C).

Stage 4 - 4 min.
Shallot confit tart
Pour 200 ml liquid cream into a small saucepan on medium heat and bring to the boil.

Stage 5 - 3 min.
Shallot confit tart
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.

Stage 6 - 2 min.
Shallot confit tart
Lay 4 slices cured ham out flat on a baking sheet...

Stage 7 - 5 min.
Shallot confit tart
...and grill lightly in the oven for just 3 or 4 minutes.

Set aside.

Stage 8 - 5 min.
Shallot confit tart
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.
Shallot confit tart
Lay the ham slices evenly across the bottom.

Stage 10 - 2 min.
Shallot confit tart
Pour the cream and Époisses mixture over.

Stage 11 - 3 min.
Shallot confit tart
Finish with a layer of shallot confit.

Stage 12 - 40 min.
Shallot confit tart
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
Shallot confit tart
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.
Keeping
Several days in the fridge, covered with plastic film. Reheats very well..
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,572 Kcal or 10,768 Kj64 gr202 gr254 gr
129 %25 %19 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
175 Kcal or 733 Kj4 gr14 gr17 gr
9 %2 %1 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
2,572 Kcal or 10,768 Kj64 gr202 gr254 gr
129 %25 %19 %38 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Sulfites
How much will it cost?
  • For 1 tart : 8.44 €

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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)
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: French bean salad with vinaigrette , Spinach and Mushrooms with Pesto, Frichti from Bruxelles, Creamy risotto with diced vegetables and flax seeds, Mixed tomato salad, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Mirlitons, Tart Tatin, Olive twists, Chicken and mushroom pie, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Breton style shellfish and vegetable soup, Eton mess, Late Winter Soup with Fresh Spinach, Eggs en Cocotte à la Française, ... All
ÉpoissesÉpoisses: You can check-out other recipes which use it, like for example: Bourguignon potatoes , Melting Epoisses on toast , Crispy cheese parcels, Two-cheese vegetable gratin, Celery soup bourguignonne style, ... All
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