Comtoise tart for Seàn

Step by step recipe:

  1. 5 min.Comtoise tart for Seàn : Photo of step #1
    Roll out the puff pastry and line the tart tin or mould. Prick all over the base with a pique-vite (pastry pricker) or fork and leave to wait in the fridge.
  2. 50 min.Comtoise tart for Seàn : Photo of step #2
    Cook the Morteau sausage, then peel off the skin and dice (slice first, cut the slices into sticks, then cut the sticks into dice).

    Set aside.
  3. 15 min.Comtoise tart for Seàn : Photo of step #3
    Peel and rinse 300 g potatoes, then dice fairly small (like for the Morteau sausage). Rinse again and dry in a tea towel.
  4. 8 min.Comtoise tart for Seàn : Photo of step #4
    Pour 3 tablespoons oil into a frying pan on high heat. When hot, add the diced potatoes.

    Fry, stirring occasionally. Salt and pepper when cooked.
  5. 2 min.Comtoise tart for Seàn : Photo of step #5
    Preheat the oven to 410°F (210°C).

    Spread the diced sausage in the bottom of the tart.
  6. 2 min.Comtoise tart for Seàn : Photo of step #6
    Add the diced potatoes on top.
  7. 2 min.Comtoise tart for Seàn : Photo of step #7
    Finish by pouring the cancoillotte over.

    If the tub of cancoillotte has come straight from the fridge, heat in the microwave for 1 minute to liquefy it.
  8. 25 min.Comtoise tart for Seàn : Photo of step #8
    Bake for about 25 minutes until the top is nicely browned.
  9. Comtoise tart for Seàn : Photo of step #9
    Best eaten hot or warm. Serve with a green salad and a good french dressing (vinaigrette).

Remarks:

If you can't find Morteau sausage, you can use another kind, but preferably smoked.

And to drink?

A red Arbois wine to keep the regional flavour, or a Beaujolais.

Source:

Home made, but friendly dedicated to Seàn M. from Dublin.

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