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 €
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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)
Cooked Morteau sausage
Like these other recipes: Polenta à la Comtoise, Montlebon toast, Mont d'or in brioche, Smoky canapés, Comtoise endive salad, ... See them all 12
Cancoillotte
Like these other recipes: Endive gratin with cancoillotte, Chicken fillets with cancoillotte sauce, Risotto-style celeriac, White fish and leek fondue à la comtoise, Comtoise stuffed tomatoes, ... See them all 12
Potatoes
Like these other recipes: Sarladaise potatoes, Grated potato cakes, Auvergne soup, Maroilles cheese quiche, Boiling potatoes in their skins, ... See them all 90
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Smart plum tart, Vegetable rosette tart, Smoked salmon sacristains, Langoustine and leek tarts, ... See them all 72
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