This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
14 K 5/5 (1 reviews)
50 min.
Easy
4 people
7 IngredientsLast modified on: October 9th 2024
For 4 people, you will need:
- 1
350 g Savoury brioche dough - 2
30 g beaten egg - 3
150 g Comté cheese - 4
100 g cream - 5
1 egg - 6
50 ml Jura white wine - 7
pepper - Total weight: 730 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Take 80 g from 350 g Savoury brioche dough.
Roll out the lump into a disk 25 cm (10 inches) in diameter.
Roll out the lump into a disk 25 cm (10 inches) in diameter.
Stage 2 - 3 min.
Place the disk in a cake tin of the same diameter. If it's a little too large, adjust the circumference by pressing the dough down firmly.
Stage 3 - 5 min.
With the small piece of dough, make a long, thin sausage, the length of which will be equal to the perimeter of the mold.
If you find it difficult to roll out, you can cut the dough into 2 pieces and make it into 2 pieces, which is easier.
If you find it difficult to roll out, you can cut the dough into 2 pieces and make it into 2 pieces, which is easier.
Stage 4 - 3 min.
Brush a little gold around the edge of the pastry disc, then place the thin sausage around it, pressing it down to adhere to the disc.
This will create a base with a slightly higher edge, which will hold the Comté mixture well afterwards.
This will create a base with a slightly higher edge, which will hold the Comté mixture well afterwards.
Stage 5 - 2 min.
Re-brown the edge, then cover with a tea towel or plastic sheet and set aside in a warm place for 1 hour.
After this time, prepare the Comté cheese mixture.
After this time, prepare the Comté cheese mixture.
Stage 6 - 3 min.
The Comté cheese mixture
Preheat oven to 180°C (360°F).
Pour grated 150 g Comté cheese, 100 g cream and 1 egg into a small bowl.
Season generously with pepper, but leave unsalted, and mix thoroughly.
Stage 7 - 2 min.
Add 50 ml Jura white wine (from the Savagnin grape if possible) and mix again.
Stage 8 - 2 min.
Pour the mixture into the mould (at this point you'll see the point of the border you've made).
Stage 9 - 20 min.
Bake at 180°C (360°F) for approximately 20 minutes.
Check for doneness by stirring the pan a little, the center of the tart should be set, if not, continue baking a little longer.
Check for doneness by stirring the pan a little, the center of the tart should be set, if not, continue baking a little longer.
Stage 10 - 2 min.
Turn out warm.
Stage 11 - 3 min.
Carve and enjoy, warm or hot if possible, with a small green salad and vinaigrette, for example.
Remarks
If you don't have a Jura wine, opt for a dry white.
In the original recipe, JF Piège just presses the edges of the pastry disc to create a hollow, and pre-cooks the pastry, but it's easier and more effective with an added edge.
Alternatively, you can roll out the dough to 2 or 3 cm more than the diameter of the mold, and fold the excess dough in on itself, towards the center, all the way around the mold to create a rim as well.
If you have a little too much Comté cheese mixture, set it aside to make delicious croque-monsieur later, by spreading it on slices of bread, before sending them to the oven for 10 minutes.
In the original recipe, JF Piège just presses the edges of the pastry disc to create a hollow, and pre-cooks the pastry, but it's easier and more effective with an added edge.
Alternatively, you can roll out the dough to 2 or 3 cm more than the diameter of the mold, and fold the excess dough in on itself, towards the center, all the way around the mold to create a rim as well.
If you have a little too much Comté cheese mixture, set it aside to make delicious croque-monsieur later, by spreading it on slices of bread, before sending them to the oven for 10 minutes.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Homemade, after Jean-François Piège
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 430 RDI=160 % | 1,760 RDI=170 % | 920 RDI=140 % | 2,340 RDI=120 % | 9,800 RDI: 120 % |
| Per 100 g | 60 RDI=20 % | 240 RDI=20 % | 130 RDI=20 % | 320 RDI=20 % | 1,340 RDI: 20 % |
| Per person | 110 RDI=40 % | 440 RDI=40 % | 230 RDI=40 % | 590 RDI=30 % | 2,450 RDI: 30 % |
How much will it cost?
- For 4 people : 5.25 €
- Per person : 1.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Savoury brioche dough
Like these other recipes: Eggs in brioche nests, Morteau sausage rolled brioche, Sausage in brioche, Snails in a brioche, Mont d'or in brioche, ... See them all 5
Comté cheese
Like these other recipes: Fried cheese toasties with avocado, Fougasse with bacon and Comté, Jura bread, Cubed salad, Chicken Brussels pie, ... See them all 40
Cream
Like these other recipes: Eggs Arsène, New York style pasta, Cream sauce with Vin Jaune, Pasta with green asparagus, Baker's chicken and potato tart, ... See them all 115
Jura white wine
Like these other recipes: Mont d'or in brioche, Gratin of potatoes with morels and yellow wine, Gratin of potatoes with morels and yellow wine, ... See them all 3
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018427 K 24.3 45 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.October 6th 2010445 K3.3 35 min.
Pumpkin and red-bean tortillas
Here's a recipe for tortillas with a simple, pre-cooked vegetable filling, made from Japanese chestnut pumpkin (potimarron), onion and red kidney beans.April 4th 202134 K 60 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020327 K5 2 hours 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020535 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.