Comté Cheese, Shallot and Tomato Tart

Comté Cheese, Shallot and Tomato Tart
  • 8 servings
  • 30 minutes to prepare
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Ingredients

  • For The Short Crust Pastry:
  • 250g cold butter, diced
  • 500g plain flour
  • 1tsp salt
  • 85ml cold water
  • 1 egg yolk
  • For The Filling:
  • 250g shallots, sliced
  • 50g butter
  • 250g Comté cheese, grated
  • 1tsp salt
  • 1tsp freshly milled pepper
  • 1tbsp chopped chives
  • 3 tomatoes, sliced
  • For The Egg Mix:
  • 6 free range eggs
  • 300ml whole milk
  • 300ml double cream
  • 1tsp mixed herbs

Instructions

Method:

  1. Preheat the oven to 180°c/160°c Fan/356°F/Gas Mark 4.
  2. Rub together the cold diced butter, plain flour and salt to a crumbly texture.
  3. Add the cold water and bring together to form a dough. Gently press the dough to a 10cm sized disk, wrap in cling film and chill in the fridge for 30 minutes to allow the pastry to rest.
  4. Roll out the pastry to approximately 3mm thickness and gently press into a 20cm deep sided, buttered tart ring.
  5. Ensure you don’t have any small cracks, and the pastry is tight into all the corners, allow any excess pastry to hang over the edges.
  6. Line the tart case with tin foil, fill with rice or small lentils and place back into the fridge for another 30 minutes.
  7. Bake blind in the oven for 20 minutes and then remove the rice and tin foil.
  8. Brush with the egg yolk to seal any small air holes and bake for a further 5 minutes.
  9. Mix the shallots, butter, cheese, salt, pepper and chives together then fill the base of the tart.
  10. To make the egg mix, combine the eggs, milk, cream and mixed herbs.
  11. Place the tart back in the oven then carefully fill the tart with the egg mix.
  12. Place the sliced tomatoes on top and bake for 25-30 minutes until golden and still has a slight wobble. Trim any excess pastry and allow to cool.

Chef’s Tip:

This recipe is great to take camping, to keep for travel find a large square container with a tight-fitting lid. Place the tart on the underside of the lid leaving it in the metal tart ring for extra security. Carefully wrap kitchen paper around the metal tart ring to form extra cushioning and then place the container on top of the lid, then secure.