Comtoise tart for Seàn


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!
88 K 4.2/5 (17 reviews)
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Last modified on: March 10th 2021
For 1 , you will need:

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Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 35 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 5 min.
Comtoise tart for Seàn : Stage 1
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.
Comtoise tart for Seàn : Stage 2
Cut 300 g cooked Morteau sausage in dice (slice first, cut the slices into sticks, then cut the sticks into dice).

Set aside.

Stage 3 - 15 min.
Comtoise tart for Seàn : Stage 3
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.
Comtoise tart for Seàn : Stage 4
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.

Stage 5 - 2 min.
Comtoise tart for Seàn : Stage 5
Preheat the oven to 410°F (210°C).

Spread the diced sausage in the bottom of the tart.

Stage 6 - 2 min.
Comtoise tart for Seàn : Stage 6
Add the diced potatoes on top.

Stage 7 - 2 min.
Comtoise tart for Seàn : Stage 7
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.

Stage 8 - 25 min.
Comtoise tart for Seàn : Stage 8
Bake for about 25 minutes until the top is nicely browned.

Stage 9
Comtoise tart for Seàn : Stage 9
Best eaten hot or warm. Serve with a green salad and a good french dressing (vinaigrette).

Stage 10
A red Arbois wine to keep the regional flavour, or a Beaujolais.
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.
Keeping: A few day in the fridge, once cooked.
Source: Home made, but friendly dedicated to Seàn M. from Dublin.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %800 RDI=80 %830 RDI=130 %2,780 RDI=140 %11,630 RDI: 140 %
Per 100 g20 RDI=6 %70 RDI=7 %70 RDI=10 %240 RDI=10 %1,020 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, Sulfites
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)
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