Comté Cheese and Chard Tart by Raymond Blanc
Cook at Home 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 m
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.luxuryrestaurantguide.com.
Cooking tools:
- Food processor
- Pizza stone
- Tart pan
- Pizza peel
- Rolling pin
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Fork
- Plastic wrap
- Parchment paper
Ingredients
- 200g plain flour
- 100g unsalted butter, diced, at room temperature
- 1 pinch sea salt
- 1 organic free-range medium egg
- 1 tbsp cold water
- 30g unsalted butter
- 2 medium Swiss chard stalks (200g), cut into 2cm batons
- 60ml water
- sea salt
- freshly ground black pepper
- 2 organic/free-range medium eggs
- 100ml whole milk
- 100ml whipping cream
- 5 rasps of nutmeg (optional)
- 200g Comté cheese, grated
- 1tbsp olive oil
- 200g of smoked streaky bacon, rind removed, diced
- 400g of small button mushrooms, trimmed
- 1tbsp of chopped, fresh, flat-leaf parsley
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