As the first cheese to receive a Protected Designation of Origin (PDO) designation, Comté has a history dating back nearly a thousand years. Originating from the pastures of the Jura Mountains, it is still made in dairy farms using traditional methods.
Updated on 21 February 2024 by
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Tarte à la courgette et au Comté : Portions
ForIngredients for Tarte à la courgette et au Comté
- Shortcrust pastry
1.7 fl oz of water
- Filling
Tarte à la courgette et au Comté : instructions
- 1Make the shortcrust pastry and let it rest for 1 hour.
- 2Wash the zucchini without peeling them; cut them in half lengthwise and remove the seeds; cut them into 1-cm-wide pieces.
- 3In a saucepan, melt 50 g of butter, then add the zucchini, the bouquet garni, salt, and pepper.
- 4Cook covered over medium heat without browning, stirring frequently, and uncover at the end of cooking to allow the water released by the zucchini to evaporate completely.
- 5Finally, add 100 g of grated Comté cheese, stir, and let cool on a plate. Line a tart pan with the shortcrust pastry, arrange the zucchini starting from the center, and then sprinkle the remaining 100 g of grated Comté cheese on top.
- 6Gently pour in the mixture of beaten eggs, cream, salt, pepper, and nutmeg, then bake in a very hot oven (240°C) for 10 minutes. Continue baking in a moderate oven (200°C) for about 20 minutes.
- 7Serve warm, accompanied by a white or red Jura wine.
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