When I discovered the Comté tart presented by François-Régis Gaudry, a famous food critic, on social media, I was immediately seduced by this recipe. Comté tart, this classic of French gastronomy, combines simplicity with rich flavors, a real invitation to rediscover the emblematic products of the terroir. The recipe, transmitted
by Anne Houillon-Overnoy of the Pierre Overnoy estate, a winemaker in the Jura, is a magnificent representation of the harmony between Comté and Jura wine, two flagship products of this beautiful region.
This dish, described by Gaudry as a “marriage of love,” is a beautiful example of how local ingredients can come together to create exceptional flavors. Comté, a rich and nuanced cheese, is at the heart of this tart.
When matured for 18 months, it develops a depth of flavor that transforms a simple tart into a gastronomic experience. The addition of Jura yellow wine, with its unique flavor and character, only intensifies this experience, creating a symphony of tastes that delights the palate.
But what really sets this tart apart is the subtle addition of fresh thyme and mustard. Mustard, known for its ability to enhance the flavor of Comté, adds a touch of tang and complexity, while thyme delicately perfumes
the tart, bringing a welcome freshness. This combination, while simple, creates a harmony of flavors that makes this tart something truly special.
As for the shortcrust pastry, its simplicity is deceptive. Made with only two ingredients, it is easy to work with and provides the perfect base for the rich flavors of the filling. I will guide you through each step of preparing
this tart, giving you my tips for achieving a perfect pastry that does not shrink during cooking. Follow me on this culinary adventure to discover how to make this Comté tart, perfect for an aperitif or a meal accompanied by a small salad.
Ingredients :
For the shortcrust pastry:
200g of type 45 flour (or mixture of classic flour and spelt flour)
90g of unsalted butter
2g of fine salt
50g of very cold water
For the quiche mixture:
220g of Comté matured for 18 months
5 eggs
150g of milk
40g of Jura yellow wine (or dry white wine)
25g mustard
Fresh thyme
2g of fine salt
Black pepper from the mill
Preparation :
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