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Try this recipe for a delicious tart made using Comte cheese from the Franche Comte region in Eastern France.

Comte CheeseFromage du Comte (Image copyright www.franche-comte.org)

Pie crust (Pate Brisee)
200g thinly sliced onions
8 small potatoes peeled and sliced
300g tomato sauce, not too liquid
175g Comte cheese, diced
100g butter to cook the vegetables
200g whipped cream with a pinch of nutmeg


Preheat the oven to 375 degrees F.
Saute the onions until soft and slightly golden, reserve and keep warm.
Wash potatoes, pat dry, saute them in a casserole until lightly golden. Cover the casserole, lower the flame and cook until tender but still a little firm.
Roll out the dough and place it in a greased pie pan. Bake until cooked and lightly golden.
Remove pie crust from oven and arrange on top the onions first, then small cubes of Comte, then tomato sauce. Place the potatoes on top and arrange as for an apple tart.
Put back in the oven for about 7-10 minutes.
Spread whipped cream on top. Put back in the oven for 2 minutes. Serve hot.
Salt and pepper to taste
Makes 6 servings.

Recipe created by the "Vallee heureuse" Restaurant - 39800 Poligny, France.