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Potato dauphinoise tart with duck confit is a French food speciality and a wonderfully comforting main course. Here is how to prepare it.
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 8
How to make Potato Dauphinoise Tart with Duck Confit
- 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 crème 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 duck 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 the potato dauphinoise tart with duck confit with a green salad.