Comtoise tart for Seàn

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
1 hour 20 min.	35 min.	1 hour 50 min.

Step by step recipe

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	Cut 300 g cooked Morteau sausage in dice (slice first, cut the slices into sticks, then cut the sticks into dice). Set aside.
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	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	Preheat the oven to 410°F (210°C). Spread the diced sausage in the bottom of the tart.
6	Add the diced potatoes on top.
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	Bake for about 25 minutes until the top is nicely browned.
9	Best eaten hot or warm. Serve with a green salad and a good french dressing (vinaigrette).
10	A red Arbois wine to keep the regional flavour, or a Beaujolais.

Remarks

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

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