Brioche tart with Comté cheese
A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
5,185 5/5 (1 reviews)
50 min.
Easy
12 people
7 IngredientsLast modified on: October 9th 2024
For 12 people, you will need:
- 1
1 litre 50 ml Savoury brioche dough - 2
90 mls beaten egg - 3
450 mls Comté cheese - 4
300 mls cream - 5
3 Eggs - 6
150 ml Jura white wine - 7
pepper
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 1 litre 50 ml 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 450 mls Comté cheese, 300 mls cream and 3 Eggs into a small bowl.
Season generously with pepper, but leave unsalted, and mix thoroughly.
Stage 7 - 2 min.
Add 150 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 | 1,280 RDI=490 % | 5,270 RDI=500 % | 2,760 RDI=420 % | 7,010 RDI=350 % | 29,350 RDI: 350 % |
| Per 100 g | 60 RDI=20 % | 260 RDI=20 % | 140 RDI=20 % | 340 RDI=20 % | 1,440 RDI: 20 % |
| Per person | 110 RDI=40 % | 440 RDI=40 % | 230 RDI=40 % | 580 RDI=30 % | 2,450 RDI: 30 % |
How much will it cost?
- For 12 people : 13.40 €
- Per person : 1.15 €
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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: Eggs in brioche nests, Snails in a brioche, Sausage in brioche, Morteau sausage rolled brioche, Mont d'or in brioche, ... See them all 5
Comté cheese
Like these other recipes: Two-cheese quiche, Green bean and potato salad with paprika, Hearty potato and ham gratin, Courgettes (zuchinis) , Cocotte eggs with Comté, ... See them all 38
Cream
Like these other recipes: Country-style spring pasta, Stock-pot fish , Chocolate muffins, Household cake (Gâteau de ménage), Alpine gratin, ... See them all 112
Jura white wine
Like these other recipes: Mont d'or in brioche, ... See them all 1
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