Go Back

Comté Tart

Prep Time 40 minutes
Cook Time 1 hour
Serves 6

Ingredients

For the pastry

  • 1 cup flour, sifted
  • 1 tbsp extra flour for dusting
  • 1 egg yolk
  • 1/2 cup butter, softened, plus extra for greasing the dish
  • 5 tbsp water
  • 1 egg, beaten, for brushing

For the filling

  • 1 cup Comté, grated
  • 1 cup Chällerhocker, grated
  • 1 3/4 cup whole milk
  • 1 cup heavy cream
  • 1 cup crème fraiche
  • 5 eggs

Directions

To make the pastry

  • Put all the ingredients (except the water and the egg for brushing) in a bowl and rub them together with your fingertips until the mixture resembles breadcrumbs.
  • Add 5 tbsp water, one tablespoon at a time, and knead the dough until it comes together. Form into a ball, wrap it in cling wrap and chill for at least 30 minutes or until needed.
  • Lightly grease a 9- or 10-inch tart dish.
  • Roll the dough out onto a lightly floured surface to about 1/8 inch thickness. Use it to line the buttered tart dish. Leave some excess pastry hanging over the rim, as it will shrink in the oven.
  • Prick the bottom of the dish with a fork before putting it in the fridge to chill for around 30 minutes.
  • Preheat the oven to 325° F.

To make the filling 

  • Place all ingredients in a mixing bowl with 2 pinches of salt and whisk.
  • When ready to bake, remove the dish from the fridge, line the pastry with greaseproof paper and fill with baking beans. Bake until the edges are golden, about 25 minutes.
  • Remove the greaseproof paper and baking beans, brush the dough with 1 beaten egg and bake again for 5 minutes or until the bottom looks cooked.
  • Remove the dish from the oven and decrease the temperature to 300° F.
  • Pour ¾ of the filling into the tart dish immediately, place the tart back in the oven and carefully top it up with the remaining filling. (This is to prevent it from spilling out when filled to the top after you put it back in the oven.)
  • Bake for about 60 minutes or until the middle doesn’t wobble when you shake the tart lightly. Let cool for 15 minutes, then trim the edge of the pastry with a sharp knife.
  • Cut into 6-8 pieces and serve with spicy greens, sliced duck prosciutto and a thick Dijon vinaigrette.
Print Recipe