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Comtoise tart for Seàn

This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!

60K 17 4.2

Last modified on: March 10^th 2021

Keywords for this recipe:Tart Franche-comté Morteau sausage Potatoes Cancoillote cheese

For 1 , you will need:

1 200 g Puff or flaky pastry (pâte feuilletée)
2 300 g potatoes
3 300 g cooked Morteau sausage
4 3 tablespoons oil
5 300 g cancoillotte
6 salt
7 pepper
Total weight: 1,145 grams

Change these quantities to make: 1 2 s 3 s

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 16 min.	33 min.	1 hour 49 min.

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Step by step recipe

Stage 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.

Stage 2 - 50 min.

Comtoise tart for Seàn : Photo of step #2

Cut 300 g cooked Morteau sausage in dice (slice first, cut the slices into sticks, then cut the sticks into dice).

Set aside.

Stage 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.

Stage 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.

Stage 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.

Stage 6 - 2 min.

Comtoise tart for Seàn : Photo of step #6

Add the diced potatoes on top.

Stage 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.

Stage 8 - 25 min.

Comtoise tart for Seàn : Photo of step #8

Bake for about 25 minutes until the top is nicely browned.

Stage 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.

Keeping

A few day in the fridge, once cooked.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,002 Kcal or 8,382 Kj	104 gr	126 gr	207 gr
100 %	40 %	12 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
175 Kcal or 733 Kj	9 gr	11 gr	18 gr
9 %	3 %	1 %	3 %

Per
Energetic value	Proteins	Carbohydrates	Fats
2,002 Kcal or 8,382 Kj	104 gr	126 gr	207 gr
100 %	40 %	12 %	31 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 : 7.59 €

Change currency:

Note : These prices are only approximate.

Source

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

This recipe uses (among others)

	Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Eggs Arsène, Comtois surprise bread, Endive gratin with cancoillotte, Creamy Comtoise artichoke gratin, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Super-green, super-thrifty soup, Crème de foie gras, Cervelas salad, Late Winter Soup with Fresh Spinach, ... All
	Cooked Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Montlebon toast, Gratin Comtois, Smoky canapés, Comtoise endive salad, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Tart Tatin, Ham spirals, Thin endive tart, Yvetot Douillons, ... All

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