Potato Tart with Duck Confit
Ingredients
- For the tart
- 200 grams Pastry flour
- 100 grams cold butter (in pieces)
- 50 grams Whipped cream
- 1 egg
- salt
- butter (for the pan)
- Pastry flour (for the work surface)
- For the filling
- 1 can Duck confit 350 grams (about 12 ounces)
- 1 shallot
- 2 garlic cloves
- 3 sprigs parsley
- 400 grams waxy potatoes
- 3 eggs
- 100 milliliters Whipped cream (at least 30% fat content)
- 50 grams grated Cheese (such as gouda or Swiss)
- freshly ground peppers
- Nutmeg
Preparation steps
For the tart: Combine the flour, butter, sour cream, egg and salt and knead to a smooth dough. Wrap in foil and refrigerate 30 minutes. Preheat the oven to 200°C (approximately 400°F). Butter a pie dish. Roll out the dough on a floured work surface in the size of the dish and line the dish with it.
For the filling: Remove the fat from the confit and chop the meat. Peel and finely chop the shallot and garlic. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Mix the confit with shallots and garlic and spread onto the dough. Peel the potatoes, rinse, cut into thin slices and layer onto the confit. Mix the eggs with the cream and the cheese, season with salt, pepper and nutmeg and pour over the potatoes. Season the tart with the parsley and bake for 25-30 minutes. Remove, allow to cool briefly and serve.
