Shallot Tartlets with Smoked Duck and Neufchâtel Cream Recipe
Shallot Tartlets with Smoked Duck and Neufchâtel Cream
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy
4 servings

- 400 g shallots
- 50 g butter
- 50 ml soy sauce
- 20 ml balsamic vinegar
- salt and freshly ground pepper
- 150 g puff pastry

- 100 ml chicken broth
- 100 ml crème fraîche

- 1 cucumber (optional)
  1. Peel and thinly slice the shallots. Cook them gently in butter until very soft..
  2. Deglaze with the soy sauce and balsamic vinegar. Correct the seasoning.
  3. Fill 4 tartlet molds with the shallots and cover with a disk of puff pastry.
  4. Bake in a 180 °C / 350 °F oven for about 20 minutes.


  1. In a small saucepan, melt the Neufchâtel in the broth.
  2. Add the cream and blend. Correct the seasoning if necessary. Keep hot.


  1. Once baked, turn the tartlets out onto 4 plates.
  2. Place a slice of smoked duck breast on each one along with some thin cucumber strips (optional).
  3. Serve with the Neufchâtel cream.
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Photo: E. Graindorge

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