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.
14 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 g 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 g 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: Mont d'or in brioche, Sausage in brioche, Morteau sausage rolled brioche, Eggs in brioche nests, Snails in a brioche, ... See them all 5
Comté cheese
Like these other recipes: Chicken Brussels pie, Green bean and potato salad with paprika, Triple-Cheese Pumpkin Gratin, Potato gratin with 3 cheeses, Involtinis, ... See them all 40
Cream
Like these other recipes: Cassoulet-style shepherd's pie., Clafoutis batter, Potatoes with prawns, Cream sauce with Vin Jaune, Hearty leek and sprout soup, ... See them all 116
Jura white wine
Like these other recipes: Mont d'or in brioche, Gratin of potatoes with morels and yellow wine, Gratin of potatoes with morels and yellow wine, ... See them all 3
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018426 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017470 K4.2 2 hours 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011760 K3.5 8 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011271 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.