Tarte au Comté

Continuing our exploration of French cooking shows online, we came across this recipe for tarte au Comté by the chef Jean-François Piège in his video series ‘Tombez dans le Piège’ (which translates to ‘Fall into a trap’ – a witty word play with the chef’s surname) in Le Point. Piège was impressed by the Comté tart that Pierre Overnoy served him during a wine tasting in Pupillin, Jura. This is Piège’s attempt to recreate it.

The tart consists of a rich and buttery dough, closely resembling brioche but with a more delicate touch. It’s filled with a Comté cream infused with Vin Jaune, a classic Jura pairing. We decided to substitute the Vin Jaune with a 30-year-old Amontillado from Lustau. The long biological ageing of the Sherry superbly complemented the 24-month-aged Comté we used, accentuating the tart’s intensely nutty and caramelised notes.

Tarte au Comté

Course: RecipesCuisine: French, ModernDifficulty: Easy


Prep time


Cooking time




  • Comté mixture
  • 125g double cream

  • 200g Comté 24 months aged, grated

  • 1 egg

  • 1tbsp Vin Jaune or Amontillado (easier to find, cheaper and sometimes even better)

  • Black pepper

  • Pâte à brioche
  • 500g bread flour

  • 10g salt

  • 75g golden caster sugar

  • 15g instant yeast

  • 75ml whole milk

  • 200g eggs

  • 300g unsalted butter, cold and cut in cubes


  • Comté mixture
  • Mix all the ingredients until a cohesive mass is obtained. Season with black pepper and set aside.
  • Pâte à brioche
  • Using a food processor, combine all the dry ingredients and the cold butter and pulse until a sandy mixture is obtained.
  • Then pour in the eggs and the milk and process until homogeneous.
  • Transfer the dough onto a lightly floured working surface and shape it into a ball. Do not overwork it.
  • Let the dough rest in a bowl, covered with cling film or a cloth, for 2.5h at room temperature.
  • Then transfer the dough to the fridge and refrigerate for 12h.
  • Assembly
  • Preheat the oven to 160C.
  • Transfer the dough onto a cake tin with the diameter of 25cm.
  • Using your finger tips, start stretching the dough gradually to the edge.
  • The edge should be thicker than the rest, imagine a pizza.
  • Brush the whole surface of the dough with the egg wash.
  • Place the dough in a warm place for 15min.
  • Bake the dough for 6 to 8min until it will get a bit of colour.
  • Take it out of the oven. Place the cheese mixture in the middle of the tart dough and cook for the next 12 to 15min until golden brown.
  • Remove the tart from the oven and place it on a wire rack.
  • Season with the black pepper and serve immediately. Bon appétit!

Leave a Reply

Your email address will not be published. Required fields are marked *