Comté Tart

INGREDIENTS:

  • FOR SHORT PASTRY

    3/4 CUP FLOUR

    1/2 CUP QUICK COOK POLENTA

    1 OUNCE GRATED PARMESAN

    1 1/4 STICKS BUTTER UNSALTED AND COLD CUBED

    3 1/3 TABLESPOONS WATER

    SALT

    FOR TART FILLING

    7OZ COMTÉ CHEESE GRATED, PREFERABLE 24 MONTHS

    5OZ CRÈME FRAÎCHE

    5OZ SINGLE OR DOUBLE CREAM (DOUBLE FOR MORE RICHNESS)

    3 EGGS

    2 TSP NIGELLA SEEDS

    3/4 TSP SALT

    3/4 TSP WHITE PEPPER

    8 OZ CHOPPED SWISS CHARD COOKED IN OLIVE OIL FOR A FEW MINUTES

 

INSTRUCTIONS:

  • IN A LARGE BOWL THOROUGHLY MIX TOGETHER ALL SHORT PASTRY WITH A WHISK OR USE A FOOD PROCESSOR ADDING WATER UNTIL MIX STARTS TO COME TOGETHER.

  • GENTLY ROLL OUT UNTIL ABOUT 1/5 INCH THICK ON A DUSTED SURFACE

  • PRESS INTO STANDARD PIE TIN AND CUT ANY EXCESS DOUGH OFF

  • CHILL IN FREEZER FOR 10 MINUTES

  • HEAT OVEN TO 350F AND BAKE CRUST FOR ABOUT 30 MINUTES UNTIL GOLDEN BROWN.

  • LOWER TEMPERATURE TO 300F

  • MIX TOGETHER ALL THE FILLING INGREDIENTS EXCEPT CHARD

  • POUR INGREDIENTS INTO CRUST AND THEN DOT WITH CHARD CHUNKS

  • BAKE 45 MINUTES UNTIL FULLY SET UP (NOT TO LOOSE IN THE MIDDLE)

  • IF EDGES OF PIE CRUST START TO BROWN TOO MUCH COVER EDGES WITH FOIL

  • LET COOL 10 MIN AND SERVE WARM AT ROOM TEMPERATURE WITH CHILLED CHARDONNAY

NOTES:

  • Serve with any Tissot Wines, especially Chardonnay