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Comte cheese and chard tart

Comté cheese and chard tart

My homage to this fabulous fromage!

Preparation30 Mins
Cooking Time30 Mins

As you may know, I was born in the Franche-Comté region of eastern France, so Comté (or Gruyère de Comté, to be precise) is my local cheese. It’s made from unpasteurised cow’s milk, and around 64,000 tonnes of it are produced each year! This recipe is my homage to this fabulous fromage. It is a very simple tart – no need to even pre-bake the pastry. But do please make sure you buy the right Comté cheese; if it’s an aged vintage, it will be too salty for this tart, but a one-year-old cheese would be perfect.

Ingredients Required

For the shortcrust pastry

plain flour
unsalted butter, diced, at room temperature
1 pinch
sea salt
organic free-range medium egg
1 tbsp
cold water

For the filling

unsalted butter
medium Swiss chard stalks (200g), cut into 2cm batons
sea salt and freshly ground black pepper
organic/free-range medium eggs
whole milk
whipping cream
rasps of nutmeg (optional)
Comté cheese, grated

Cooking Method

Chef tips

"For a successful pastry, you need to have even distribution of butter within the flour to give it flakiness. This is difficult to achieve if the butter is cold, so make sure it is at room temperature. Rub in delicately with your fingertips; do not try to knead."

"In place of the chard and Comté cheese, you could use crumbled Roquefort and celery, tomato and goat’s cheese, or pumpkin and spinach, topped with a handful of grated Comté!"


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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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