Duck Confit Potato Tart
7,1 / 10
1 hr 45 min.
1 Measuring cups, 1 Teaspoon, 1 Egg piercer, 1 Tablespoon, 2 Pots (davon 1 mit Deckel), 1 Peeler, 1 Large knife, 1 Cutting board
For the pastry, rub the butter into the flour and baking powder until the mixture resembles breadcrumbs, then add sufficient cold water to combine. Knead to produce a pliable dough, then wrap in clingfilm and put into the refrigerator for about 30 minutes.
Take the duck confit out of the tin, remove the skin and chop the meat. Grease a tart tin with a little of the fat and use the rest for another purpose.
Peel and thinly slice the potatoes. Parboil in salted water for about 5 minutes, then drain well.
Peel and finely dice the shallots.
Whisk the eggs with the creme fraiche, cream and milk. Stir in the chopped parsley and season with salt and pepper.
Roll out the pastry and line the greased tin. Spread the confit over the base, season with salt and pepper and scatter with diced shallots. Arrange the potato slices on top and pour the egg and cream mixture over so that the potatoes are just covered. Bake in a preheated oven (200°C with fan) for 45-50 minutes until golden brown. Cover with aluminium foil if it browns too quickly. Take out and serve in slices. Serve with a green salad.