Comté, Sprout and Walnut Tart
Ingredients
For the filling
- Flour (for dusting)
- 2 tbsp olive oil
- Knob of butter
- 1 leek (sliced)
- 1 green apple (diced)
- 200g brussels sprouts (shredded)
- 1 tbsp lemon juice
- 200ml double cream
- 50g natural yogurt
- 100g Comté
- 3 eggs
- Freshly grated nutmeg
- Handful of walnuts
For the pastry
- 50g pumpkin seeds (blitzed)
- 150g spelt flour
- 1 tsp dried thyme
- 5g grated parmesan
- 125g butter
- 1 egg yolk
How to make it
Perfect for autumn or winter gatherings, this Comté, Sprout and Walnut Tart makes a beautiful centrepiece for festive dinners, Sunday lunches, or a hearty vegetarian main course.
To make the pastry
- Blitz the pumpkin seeds in a food processor until fine. Add the flour, thyme, parmesan (or veggie option) and salt, then pulse again.
- Add the butter and blend to a breadcrumb texture.
- Mix in the egg yolk, then add iced water a spoonful at a time until the dough comes together (about 2 tbsp). Shape into a ball, wrap in parchment and chill for 30 minutes.
- Preheat the oven to 200C/180C fan/gas 6. Roll out the pastry to the thickness of a £1 coin (use parchment if it’s sticky). Line a 23cm tart tin, prick the base, then cover with parchment and baking beans.
- Bake for 15 minutes, remove the beans, and bake for another 12 minutes. Take out of the oven and reduce the heat to 180C/160C fan/gas 4.
To make the filling
- Heat the oil and butter in a pan. Cook the leek with a little salt and pepper for 6–8 minutes until soft. Add the apple and sprouts, cooking for another 5 minutes until the sprouts are tender and the apple starts to colour. Remove from the heat and stir in the lemon juice.
- Whisk together the cream, yogurt, cheese, eggs and nutmeg, then season. Pour half into the pastry case, add half the veg mix, then repeat with the rest. Scatter the walnuts over the top.
- Bake for 20–25 minutes until golden and puffed. Leave to rest for 10 minutes, then top with the pièce de resistance; grated Comté. Enjoy!
More Comté Recipes
This typically Swiss Cordon Bleu dish is made extra creamy and delicious with the introduction of Comte.
Traditionally a Welsh Rarebit, we’ve created an Alpine version with creamy Comte.
If you’re a dab hand at choux pastry then you’ll have no problems with these gougères filled with delicious Comté and mushrooms.
