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.
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 411Calories 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 •