Photo : © CIGC
Ingredients :
• Non sugared pie crust
• 200 g (7 oz.) thinly sliced onions
• 8 small potatoes peeled and sliced
• 300 g (10 oz.) tomato sauce, not too liquid
• 175 g (6 oz.) Comté cheese, diced
• 100 g (3 oz.) butter to cook the vegetables
• 200 g (1/2 cup heavy cream) of cream whipped with a pinch of nutmeg
• salt and pepper to taste.
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Potatoes and Comté cheese tart
Preparation:
• Preheat the oven to 375°F / 180°C
• Sauté the sliced onions until soft and slightly golden (about 20’). Reserve, keep warm.
• Wash the potatoes, then pat dry. Sauté them in a casserole until lightly golden.
• Cover the casserole, lower the flame and cook until tender but still a little firm.
• Roll out the dough and place it in a greased pie pan. Bake until cooked and lightly golden.
• Remove pie crust from oven. Arrange on top the onions first, then small cubes of Comté, then tomato sauce.
• Then place the potatoes on top and arrange as for an apple tart.
• Put back in the oven for about 7 to 10’.
• Spread whipped cream on top. Put back in the oven for 2’. Serve hot.
The right place to buy Comté cheese:
Recipe created and made by Karine Salami - LTH H. Friant at Poligny (Jura), France
© Comité Interprofessionnel du Gruyère de Comté (CIGC), Poligny (Jura)
Used by Cooking2000 with CIGC's permission
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