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Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
25 K 5/5 (1 reviews)295282
Last 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.
When should you start or finish this recipe?
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
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 58 g RDI=90 % | 240 g RDI=91 % | 126 g RDI=173 % | 320 kcal RDI=16 % | 1,342 kJ RDI=16 % |
| Per person | 106 g RDI=164 % | 439 g RDI=166 % | 229 g RDI=315 % | 585 kcal RDI=29 % | 2,450 kJ RDI=29 % |
| Whole recipe | 425 g RDI=654 % | 1,757 g RDI=663 % | 919 g RDI=1,260 % | 2,340 kcal RDI=117 % | 9,799 kJ RDI=117 % |
How much will it cost?
For 4 people
5.25 €
Per person
1.35 €
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
Comté cheese
Cream
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