Comté, Sprout and Walnut Tart
Perfect for autumn or winter gatherings, this Comté, Sprout and Walnut Tart makes a beautiful centrepiece.
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.pongcheese.co.uk.
Cooking tools:
- Food processor
- Tart pan
- Parchment paper
- Baking beans
- Oven
- Pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Rolling pin
- Fork
- Spatula
- Kitchen scale
- Plastic wrap
- Fine-mesh sieve
- Wooden spoon
- Pastry brush
- Pie weights
- Cooling rack
- Stove
Ingredients
- Flour (for dusting)
- 2 tbsp olive oil
- Knob of butter
- 1 leek (sliced)
- 1 green apple (diced)
- 200g brussels sprouts (shredded)
- 1 tbsp lemon juice
- 200ml double cream
- 50g natural yogurt
- 100g Comté
- 3 eggs
- Freshly grated nutmeg
- Handful of walnuts
- 50g pumpkin seeds (blitzed)
- 150g spelt flour
- 1 tsp dried thyme
- 5g grated parmesan
- 125g butter
- 1 egg yolk
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