Potato Dauphinoise Tart with Duck Confit

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.