Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
11 K 5/5 (1 reviews)
50 min.
Easy
4 people
7 IngredientsLast modified on: October 9th 2024
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
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
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.
Take 80 g from 350 g Savoury brioche dough.
Roll out the lump into a disk 25 cm (10 inches) in diameter.
Roll out the lump into a disk 25 cm (10 inches) in diameter.
Stage 2 - 3 min.
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.
Stage 3 - 5 min.
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.
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.
Stage 4 - 3 min.
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.
This will create a base with a slightly higher edge, which will hold the Comté mixture well afterwards.
Stage 5 - 2 min.
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.
After this time, prepare the Comté cheese mixture.
Stage 6 - 3 min.
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.
Stage 7 - 2 min.
Add 50 ml Jura white wine (from the Savagnin grape if possible) and mix again.
Stage 8 - 2 min.
Pour the mixture into the mould (at this point you'll see the point of the border you've made).
Stage 9 - 20 min.
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.
Check for doneness by stirring the pan a little, the center of the tart should be set, if not, continue baking a little longer.
Stage 10 - 2 min.
Turn out warm.
Stage 11 - 3 min.
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.
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Homemade, after Jean-François Piège
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 430 RDI=160 % | 1,760 RDI=170 % | 920 RDI=140 % | 2,340 RDI=120 % | 9,800 RDI: 120 % |
| Per 100 g | 60 RDI=20 % | 240 RDI=20 % | 130 RDI=20 % | 320 RDI=20 % | 1,340 RDI: 20 % |
| Per person | 110 RDI=40 % | 440 RDI=40 % | 230 RDI=40 % | 590 RDI=30 % | 2,450 RDI: 30 % |
How much will it cost?
- For 4 people : $5.85
- Per person : $1.50
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Savoury brioche dough
Like these other recipes: Morteau sausage rolled brioche, Snails in a brioche, Eggs in brioche nests, Sausage in brioche, Mont d'or in brioche, ... See them all 5
Comté cheese
Like these other recipes: Hearty potato and ham gratin, Bistro celery salad, Salmon and spinach quiche, Gratin of Jerusalem artichokes à la Comtoise, Eggs Florentine, ... See them all 40
Cream
Like these other recipes: Blanquette of veal, Feta and spinach brik pie, Chicken and mushroom pie, Purée of Jerusalem artichokes with foie gras, Quick chicken curry, ... See them all 115
Jura white wine
Like these other recipes: Mont d'or in brioche, ... See them all 1
Other recipes you may also like
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.March 4th 2020299 K 24.6 2 hours 5 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018370 K3.8 3 hours 20 min.
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.October 13th 2010328 K4.4 60 min.
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.April 27th 2017108 K4.3 3 hours 60 min.
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture.April 17th 202281 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.