Brioche tart with Comté cheese


Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
16 K 5/5 (1 reviews)
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Last modified on: October 9th 2024
For 4 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Brioche tart with Comté cheese
Take 80 g from 350 g Savoury brioche dough.

Roll out the lump into a disk 25 cm (10 inches) in diameter.

Stage 2 - 3 min.
Brioche tart with Comté cheese
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.
Brioche tart with Comté cheese
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.

Stage 4 - 3 min.
Brioche tart with Comté cheese
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.

Stage 5 - 2 min.
Brioche tart with Comté cheese
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.

Stage 6 - 3 min.
Brioche tart with Comté cheese

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.
Brioche tart with Comté cheese
Add 50 ml Jura white wine (from the Savagnin grape if possible) and mix again.

Stage 8 - 2 min.
Brioche tart with Comté cheese
Pour the mixture into the mould (at this point you'll see the point of the border you've made).

Stage 9 - 20 min.
Brioche tart with Comté cheese
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.

Stage 10 - 2 min.
Brioche tart with Comté cheese
Turn out warm.

Stage 11 - 3 min.
Brioche tart with Comté cheese
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.
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 recipe430 RDI=160 %1,760 RDI=170 %920 RDI=140 %2,340 RDI=120 %9,800 RDI: 120 %
Per 100 g60 RDI=20 %240 RDI=20 %130 RDI=20 %320 RDI=20 %1,340 RDI: 20 %
Per person110 RDI=40 %440 RDI=40 %230 RDI=40 %590 RDI=30 %2,450 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, milk, Sulfites
How much will it cost?
  • For 4 people : 5.25 €
  • Per person : 1.35 €

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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)
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