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...
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!
93 K 4.2/5 (17 reviews)
1 hour 50 min.
Easy
7.60 €
1 
7 IngredientsLast modified on: March 10th 2021
For 1 , you will need:
- 1
200 g puff or flaky pastry (pâte feuilletée) - 2
300 g potatoes - 3
300 g cooked Morteau sausage - 4
3 tablespoons oil - 5
300 g cancoillotte - 6
salt - 7
pepper - Total weight: 1,145 grams
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 35 min.
All in all: 1 hour 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.
Roll out the puff pastry and line the tart tin or mould. Prick all over the base with a pique-vite (pastry pricker) or fork and leave to wait in the fridge.
Stage 2 - ⌛ 50 min.
Cut 300 g cooked Morteau sausage in dice (slice first, cut the slices into sticks, then cut the sticks into dice).
Set aside.
Set aside.
Stage 3 - ⌛ 15 min.
Peel and rinse 300 g potatoes, then dice fairly small (like for the Morteau sausage). Rinse again and dry in a tea towel.
Stage 4 - ⌛ 8 min.
Pour 3 tablespoons oil into a frying pan on high heat. When hot, add the diced potatoes.
Fry, stirring occasionally. Salt and pepper when cooked.
Fry, stirring occasionally. Salt and pepper when cooked.
Stage 5 - ⌛ 2 min.
Preheat the oven to 410°F (210°C).
Spread the diced sausage in the bottom of the tart.
Spread the diced sausage in the bottom of the tart.
Stage 6 - ⌛ 2 min.
Add the diced potatoes on top.
Stage 7 - ⌛ 2 min.
Finish by pouring the cancoillotte over.
If the tub of cancoillotte has come straight from the fridge, heat in the microwave for 1 minute to liquefy it.
If the tub of cancoillotte has come straight from the fridge, heat in the microwave for 1 minute to liquefy it.
Stage 8 - ⌛ 25 min.
Bake for about 25 minutes until the top is nicely browned.
Stage 9
Best eaten hot or warm. Serve with a green salad and a good french dressing (vinaigrette).
Remarks
If you can't find Morteau sausage, you can use another kind, but preferably smoked.
And to drink?
A red Arbois wine to keep the regional flavour, or a Beaujolais.
And to drink?
A red Arbois wine to keep the regional flavour, or a Beaujolais.
Keeping: A few day in the fridge, once cooked.
Source: Home made, but friendly dedicated to Seàn M. from Dublin.
Nutritional information
How much will it cost?
- For 1 : 7.60 €
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)
Potatoes
Like these other recipes: Ardennes Salad, Potatoes with prawns, Creamy "terre et mer" pots, Gratin "grilled inside", Potato tortilla (Spanish omelette), ... See them all 90
Cooked Morteau sausage
Like these other recipes: Mont d'or in brioche, Montagnon rice, Gratin Comtois, Sausage mushroom and cheese crumble, Montlebon toast, ... See them all 12
Cancoillotte
Like these other recipes: Croustipatates, Chicken fillets with cancoillotte sauce, White fish and leek fondue à la comtoise, Risotto-style celeriac, Eggs Comtoise, ... See them all 12
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Pissaladière with puff pastry, Cochelin d'Evreux, Rustic chicken and mushroom pie, Verbena flan, ... See them all 72
Other recipes you may also like
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan. September 18th 2011194 K4.2 2 hours 45 min.
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version. May 4th 2012163 K5 2 hours 8 min.
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon. November 29th 201580 K4.3 1 hour 9 min.
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings". December 30th 201985 K4.1 25 min.
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath. December 4th 201667 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.