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Comte Cheese & Wild Garlic Tart

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Comte cheese & wild garlic tart with fresh picked wild garlic leaves and sweet caramelised onions. Delicious served warm or cold with a crunchy side salad, for dinner or as part of a picnic feast.

A table setting with a wild garlic, cheese and onion quiche on a blue plate, a serving slice to the side, some green salad and sat on a grey tablecloth with a lined striped napkin underneat.

Comte cheese & wild garlic tart is a wonderful rich, cheesy dish that we have flavoured with freshly picked wild garlic leaves and sweet caramelised onions.

There is something very comforting about a tart, served still warm, straight from the oven. We like to enjoy this type of dish with a nice crunchy salad tossed in a simple vinaigrette.

This cheese & onion tart is delicious to eat served either hot and cold. So, if you have leftovers these can be enjoyed the day after for lunch.

Heading out on a picnic, make this cheese & caramelised onion tart the day before, pack it in your picnic basket and take it along with you to enjoy cold.

How to make shortcrust pastry:

Flour and cubes of cold butter added to a food processor to make a shortcrust pastry.
Place the flour, salt & cold butter into a food processor
Pastry being made in a food processor to the breadcrumbs stage.
Pulse to breadcrumbs consistency
Pastry being made in a food processor and just coming together to form a dough.
Add egg and pulse until combined
A ball of shortcrust pastry dough ready to be chilled before using.
Remove , wrap and chill

How to line the pastry tin:

A ball of shortcrust pastry topped with a sprinkling of flours ready to be rolled out to fill a tart case.
Flour work surface and pastry
Shortcrust pastry rolled out thinly ready to fill a tart case.
Roll to just larger than your pastry case
Shortcrust pastry rolled out thinly and draped over a tart case with a rolling pin.
Using the rolling pin, gently place the pastry in tin
A tart case filled with shortcrust pastry and the edges trimmed with a sharp knife.
Trim excess pastry, leaving a broad rim that can be further trimmed after baking
A tart case filled with pastry, lined with baking parchment and then baking beans ready to blind bake.
Line the pastry case with greaseproof paper and baking beans, blind bake for 15 minutes
Shortcrust pastry tart showing how to trim the edges to give a neat finish.
Trim off any excess pastry for clean edge

Filling the tart:

Sliced onions ready to be fried to make caramelised onions.
Slice onions and fry
Sliced onions softened and just turning golden in a fry pan.
Caramelise the onions, adding sugar and balsamic vinegar
A blind baked pastry tart with a layer of caramelised onions in the bottom.
Once cool spread the onions over the base of the pastry case
Chopped wild garlic and a measuring jug filled with eggs, cream and cheese starting the filling for a wild garlic quiche.
Finish preparing the filling for the tart
A wild garlic, cheese and onion quiche ready for the oven.
Pour the filling into the pastry case and bake for 30-35 minutes

Wild garlic tart ingredients & substitutions:

  • Cheese: Comte cheese is delicious in this tart, however, you can easily substitute with other cheeses. Choose a cheese that melts well, like Gruyere which is a great substitute. However, Fontina, Cheddar or Gouda would also work equally well. If you don’t have enough of one cheese, then mix them up. For example use a mix of Comte and Gruyere. It’s a great was of using up bits and pieces of leftover cheese.
  • Wild Garlic: is seasonal, therefore not available all year round. However, if you want to add a freshness to this cheese quiche, then simply substitute with some fresh chopped herbs. It has a taste similar to a combination of garlic and chive so herbs like basil, parsley, chives, thyme and tarragon would all work in this quiche.
  • Onion: we love adding caramelised onion, but you can leave them out if you wish. You may have a jar of shop bought onions, or an onion jam, these will work perfectly well in this dish.
A wild garlic, cheese and onion quiche on a blue plate with fresh wild garlic leaves, a green salad and salt and pepper pots to the back.

Do I have to make my own pastry?

We have made our own shortcrust pastry in this Comte cheese tart as we are in the habit of making pastry. However, if you are short of time, or would prefer not to make your own, a roll of ready made shortcrust pastry or a pre-baked pastry case will work just fine.

A serving of wild garlic, cheese and onion quiche with a side of a green salad on a speckled plate and the rest of the quiche to the back with salt and pepper pots to the back.

Is this tart a make-ahead dish?

Comte cheese tart can be made up to 2 days ahead of when you want to eat it. Simply cook and allow to cool completely before covering with kitchen foil and keeping in the fridge until you are ready to eat. This makes it a great dish for taking on a picnic with you.

A top down view of a wild garlic, cheese and onion quiche on a blue plate and say on a grey tablecloth with a linen napkin.

Can I freeze Comte cheese tart?

Yes this tart is easily frozen. Once cooked, allow the tart to cool completely, before wrapping in kitchen foil and placing it in a suitable freezer-proof container. In fact I often like to make two quiches while I’m baking, one to enjoy now and one to freeze for later.

Pin the recipe:

Spring brings the delicate wild garlic leaves to the woodlands and this quiche filled with cheese, onion and wild garlic is a perfect ways to celebrate this beginning of the season.

Additional recipe suggestions:

If you like using eggs then try these recipes:

Recipe ideas with wild garlic

For other great ideas for dinner, read our Ultimate Guide to Family Dining where you will find much more recipe inspiration.

Also have a look at our 5 Wild Garlic Recipes post which features our favourite ways to make the most of this delicious leafy green when it is in season.

A wild garlic, cheese and onion quiche on a blue plate with fresh wild garlic leaves, a green salad and salt and pepper pots to the back.

Comte Cheese Tart with Wild Garlic & Onion

Comte cheese tart wth fresh picked wild garlic leaves. Delicious served warm or cold with a crunchy side salad, for dinner or as part of a picnic feast.
5 from 9 votes
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Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 411kcal
Author: Michelle Rolfe

Equipment

  • 23 cm tart pan

Ingredients

Caramelised onions (optional)

  • 1 tbsp sunflower oil
  • 1 large onion (sliced)
  • 1 tsp balsamic vinegar
  • pinch salt

Pastry

  • 200 g plain flour
  • 100 g unsalted butter (cold, cut into cubes)
  • pinch salt
  • 1 egg (whisked)
  • 1-2 tsp cold water (optional, if needed)

Filling

  • 4 large eggs
  • 200 ml double cream
  • 150 g comte cheese (grated)
  • 25 g wild garlic (washed and roughly chopped)
  • salt & pepper (to season)

Instructions

Caramelised onions (optional)

  • In a small fry pan heat the oil to medium. Add the sliced onion and cook until soft and starting to caramelise, about 20 minutes. Add the balsamic vinegar, salt and stir. Remove from heat, set aside and allow to cool.

Pastry

  • In a food processor, add the flour, salt and cold butter in cubes. Pulse until mixture resembles fine breadcrumbs.
  • Add the whisked egg and turn processor on low to medium until the mixture comes together and forms a ball. If the dough still a bit dry you can add the optional cold water 1 tsp at a time.
  • Remove from processor, form into a ball and cover and chill for 10-15 minutes.
  • Heat the oven to 180F. Remove the pastry from the fridge and roll out on a lightly floured surface until it fits the tart case.
  • Gently place the pastry into the tart case allowing a slight overhang the edges. If any tears appear simply "glue" together with remnant of the pasty. Line with baking parchment and fill with baking beans, blind bake for 15 minutes.
  • After 15 minutes, remove pastry from oven, carefully remove baking beans (they will be hot!) and the parchment paper. At this point you can trim the edges to make a neat edge with a knife. Return to oven for another 5 minutes to seal the bottom of the case.
  • Remove pastry case from the oven and prepare remainder of filling.

Filling

  • Turn oven down to 140 Fan.
  • In a bowl, whisk the eggs, cream. Add most of the grated cheese, reserving a little for the top and the chopped wild garlic. Season with salt & pepper.
  • In the bottom of the pastry case, spread the cooled onions.
  • Now pour in the egg mixture, top with the final sprinkling of cheese and drape over the final few reserved wild garlic leaves to decorate.
  • Bake at Fan 140 for 30-35 minutes. The filling will puff up, this is normal.
  • Remove from the oven, allow to rest for 10 minutes and then serve warm or allow to cool completely and serve cold. Makes great leftovers.

Notes

If you don’t want to make your own pastry, use ready made shop bought shortcrust pastry.
Making caramelised onions is simple however feel free to use a jar of caramelised onions if you have to hand or don’t want to make your own.
Nutrition Facts
Comte Cheese Tart with Wild Garlic & Onion
Amount Per Serving
Calories 411 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 178mg59%
Sodium 183mg8%
Potassium 128mg4%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 1009IU20%
Vitamin C 3mg4%
Calcium 239mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Brunch, Lunch, Main Course
Cuisine : British
Keyword : Eggs, quiche, wild garlic
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Recipe Rating




5 from 9 votes (4 ratings without comment)

Helen

Monday 3rd of April 2023

This looks like a great recipe, but should I add 1 egg to the pastry as the ingredients list doesn't mention eggs.

Lesley

Monday 3rd of April 2023

Thank you very much for picking that up Helen, much appreciated. I've now amended the recipe to include the extra egg for the pastry.

Rhio

Saturday 23rd of April 2022

Hi! Just in the process of making this and it smells delicious! I actually made the pastry and the caramelized onions in the Thermomix and my 2 year old daughter helped me pick the wild garlic from the park this morning. Best wishes from Denmark!

Lesley

Monday 25th of April 2022

Thank you Rhio, it's such a tasty recipe and a great way of using wild garlic. We are still waiting for our wild garlic to appear up here in North East Scotland.

Eb Gargano | Easy Peasy Foodie

Tuesday 28th of April 2020

Such a fab idea for a tart filling,.. drooling a little bit! Eb x

Lesley

Tuesday 28th of April 2020

Thank you Eb, definitely one of my favourites and on the menu for this week again! Lesley x

Janice Pattie

Monday 27th of April 2020

As you know I am a bit of a sucker for anything that features Wild Garlic. I'm now totally jealous that I didn't think of making a tart like this. I'll just have to use your recipe instead!.

Lesley

Tuesday 28th of April 2020

Thank you Janice. Like you we both love wild garlic and pick it regularly through the growing season. This tart is a real winner. Lesley x

Jacqui – Recipes Made Easy:Only Crumbs Remain

Sunday 26th of April 2020

Oh my this looks just perfect. I could very happily tuck in. Hoping i can get the ingredients to try it in the near future,

Lesley

Monday 27th of April 2020

Thank you Jacqui, it's a really tasty tart. We are very lucky to have a readily available supply on our doorstep! Lesley x

5 from 9 votes (4 ratings without comment)