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!
39,3524.3/5 for 14 ratings
Last modified on: February 16th 2014
For 1 , you will need:
- 1
200 g Puff or flaky pastry (pâte feuilletée) - 2
300 g potatoes - 3
300 g Morteau sausage - 4
3 tablespoons oil - 5
300 g cancoillotte - 6
salt - 7
pepper - Total weight: 1,145 grams
How long does it take?
Time required for this recipe:
Keeping: A few day in the fridge, once cooked.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 16 min. | 33 min. | 1 hour 49 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
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.
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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 1 : 7.59 €
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.More recipes?
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, Endive gratin with cancoillotte, Comtoise stuffed tomatoes, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Fisherman's Ragout, Melting Epoisses on toast , Taos hotpot, Potato tortilla (Spanish omelette), ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Sausage with duchess potatoes and a Mont d'Or fondue , Winegrowers' sausage casserole, Franche-Comté sticks, Sausage mushroom and cheese crumble, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Tomato feuilleté with pesto, Yvetot Douillons, Small cheese and bacon rolls , Little apple turnovers with almonds and raisins, ... All |
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