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!
81 K 4.2/5 (17 reviews)
1 hour 50 min.
Easy
1 
7 IngredientsLast modified on: March 10th 2021
For 1 , you will need:
- 1
200 ml puff or flaky pastry (pâte feuilletée) - 2
300 ml potatoes - 3
300 ml cooked Morteau sausage - 4
3 tablespoons oil - 5
300 ml cancoillotte - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 35 min.
All in all: 1 hour 50 min.
To finish around 7pm, you'll need to have started before: 17:45.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 ml 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 ml 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).
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 recipe | 190 RDI=70 % | 800 RDI=80 % | 830 RDI=130 % | 2,780 RDI=140 % | 11,630 RDI: 140 % |
| Per 100 g | 20 RDI=6 % | 70 RDI=7 % | 70 RDI=10 % | 240 RDI=10 % | 1,020 RDI: 10 % |
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)
Cancoillotte
Like these other recipes: Comtois surprise bread, Eggs Arsène, Comtoise stuffed tomatoes, Creamy Comtoise artichoke gratin, Endive gratin with cancoillotte, ... See them all 8
Potatoes
Like these other recipes: Truffade original, Smoky potato and potimarron gratin, Zucchini and potato scarpaccia, Leek and potato soup, Alsatian-style salad, ... See them all 81
Cooked Morteau sausage
Like these other recipes: Comtoise endive salad, Tortilla Comtoise, Mont d'or in brioche, Montlebon toast, Smoky canapés, ... See them all 11
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Thin endive tart, Crusty cockle tart, Avocado "tarte fine", Fine multi-tomato tart, ... See them all 71
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