Brioche tart with Comté cheese

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 350 g Savoury brioche dough
• 2 30 g beaten egg
• 3 150 g Comté cheese
• 4 100 g cream
• 5 1 Egg
• 6 50 ml Jura white wine
• 7 pepper
• Total weight: 730 grams

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

1	Take 80 g from 350 g Savoury brioche dough. Roll out the lump into a disk 25 cm (10 inches) in diameter.
2	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.
3	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.
4	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.
5	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.
6	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.
7	Add 50 ml Jura white wine (from the Savagnin grape if possible) and mix again.
8	Pour the mixture into the mould (at this point you'll see the point of the border you've made).
9	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.
10	Turn out warm.
11	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.

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