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Shallot « Tatin » Tartlets with Neufchâtel cream

Medium 50 min

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Ingredients

Ingredients for 4

– 1 Neufchâtel
– 150 g of flaky pastry dough
– 400 g of shallots (approx, 2 cups)
– 50 g of butter (approx ¼ cup)
– 1 Smoked duck filet
– 4-5 teaspoons of balsamic vinegar
– 1 dl of chicken stock
– 1 tablespoon of crème fraîche
– 5 cl of soy sauce
– Salt and pepper

Le Neufchâtel AOP
Preparation
1
Peel and slice the shallots.
2
Sautee them slowly over a low flame with a dollop of butter, until browned.
3
Deglaze with the soy sauce and balsamic vinegar. Season to taste.
4
Fill a tin for tartlets with the shallots and cover each tartlet cup with a circle of flaky pastry dough.
5
Cook at 180°C for 20 min.
6
Melt the Neufchâtel in the chicken stock, add the cream and mixing thoroughly. Season if necessary.
7
Once cooked, remove the tartlets from their tins, place a slice of smoked duck filet on top of each and serve with the Neufchâtel cream.

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