For the pastry

• 250 g self-raising flour
• 125 g butter, cut into small pieces
• cold water

To make the pastry, put the flour in a bowl, add the butter, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine a couple of tablespoons of cold water with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 minutes.

To make the filling, open the tin of confit and remove the meat (save the fat, in the fridge, for roasting potatoes). Discard the skin and then roughly chop the meat. Slice the potatoes. In a bowl, beat the eggs with the milk and cream.

Heat the oven to 220°C/gas 7.

Lightly butter a 20–25cm pie dish. Roll out the pastry and use it to line the dish.

Add the confit, shallots, garlic, parsley and seasoning to the pie base, then layer the potatoes over the top. Finally, pour the egg mix over. Cook the pie in the middle of the oven for 45 minutes. Reduce the oven temperature after 30 minutes if the tart is browning too much on top.