This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
21 K 5/5 (1 reviews)
50 min.
Easy
5.20 €
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
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 : 5.25 €
- Per person : 1.35 €
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: Sausage in brioche, Eggs in brioche nests, Mont d'or in brioche, Morteau sausage rolled brioche, Snails in a brioche, ... See them all 5
Comté cheese
Like these other recipes: Eggs Florentine, Comtoise endive salad, Chester, Gnocchi alla romana, Comtoise endive salad, ... See them all 43
Cream
Like these other recipes: Chocolate-verbena cream, Baked potoatoes with herb butter or cream , Country-style spring pasta, Spaghetti Carbonara, Stock-pot fish , ... See them all 120
Jura white wine
Like these other recipes: Gratin of potatoes with morels and yellow wine, Mont d'or in brioche, Chicken fillets with cancoillotte sauce, Gratin of potatoes with morels and yellow wine, ... See them all 4
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010241 K4.6 25 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it. October 13th 2010160 K5 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.