Potato and Comté cheese tart
- 200g Entremont grated Comté cheese
- 1 shortcrust pastry
- 2 shallots
- 8 small potatoes
- 2 sliced onions
- 1 can chopped tomatoes
- 1 clove garlic
- 20cl olive oil
- Salt, pepper, caster sugar
Preheat oven to 180°C (th. 6) Peel the potatoes and cook them in salted water for 20 minutes. They should still be firm. Cut them into thin slices and leave to cool.
Blind bake the shortcrust pastry. Cook the chopped onions in 10cl of olive oil for 15 minutes and add a little caster sugar, salt, and pepper. Take off the heat.
Fry the chopped tomatoes and crushed garlic clove in 10cl of olive oil for 15 minutes. Salt and pepper to taste. Remove from the heat.
On the cooked shortcrust pastry, arrange a layer of onions, sprinkle with 100g of Entremont Comté cheese, and add a layer of tomatoes. Arrange the potato slices like the apple slices in an apple tart and sprinkle with the rest of the Comté cheese.
Cook in the oven at 240°C (th. 8) for 15 minutes. Serve hot.
Photo Credits: Image et associés /CIGC