Comte cheese 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.
Comte cheese 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 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 tart the day before, pack it in your picnic basket and take it along with you to enjoy cold.
Make the pastry:
Line the pastry tin:
Finish the tart:
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.
If you don’t want to add caramelised onions 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.
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.
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.
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.
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Comte Cheese Tart with Wild Garlic & Onion
- 23 cm tart pan
Caramelised onions (optional)
- 1 tbsp sunflower oil
- 1 large onion – sliced
- 1 tsp balsamic vinegar
- pinch salt
- 200 g plain flour
- 100 g unsalted butter – cold, cut into cubes
- pinch salt
- 1-2 tsp cold water – optional, if needed
- 4 large eggs
- 200 ml double cream
- 150 g comte cheese – grated
- 25 g wild garlic – washed and roughly chopped
- salt & pepper – to season
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.
- 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.
- 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.
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