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Comtoise tart for Seàn

Name: Comtoise tart for Seàn
Prep time: 1 h 16 min
Cook time: 33 min
Total time: 1 h 49 min
Yield: 1
Cuisine: French
Ingredients: 200 g puff or flaky pastry (pâte feuilletée); 300 g potatoes; 300 g cooked Morteau sausage; 3 tablespoons oil; 300 g cancoillotte; Salt; Pepper

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!

98 K 4.2/5 (17 reviews)484452

Duration

1 hour 50 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour 20 min.

Cooking

35 min.

All in all

1 hour 50 min.

Preparation 1 hour 20 min.

Cooking 35 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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.

Preheat the oven to 410°F (210°C).

Spread the diced sausage in the bottom of the tart.

Stage 6 - ⌛ 2 min.

Add the diced potatoes on top.

Stage 7 - ⌛ 2 min.

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.

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

Stage 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.

And to drink?

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

Keeping: A few day in the fridge, once cooked.

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

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	16 g RDI=26 %	70 g RDI=26 %	72 g RDI=99 %	240 kcal RDI=12 %	1,008 kJ RDI=12 %
Whole recipe	192 g RDI=295 %	800 g RDI=302 %	822 g RDI=1,127 %	2,748 kcal RDI=137 %	11,508 kJ RDI=137 %