Comte Tart with a Pickled Walnut Salad
A French-inspired tart with a custard-like texture, cheesy Umami flavor, and crumbly pastry, served with a sweet and bitter pickled walnut salad.
Ingredients
Directions
- 1
Preheat the oven to 190 degrees.
- 2
Line the tart case with the pastry, use excess pastry to push the pastry into the corners of the case and prick the bottom of the case with a fork. Leave the excess for the moment.
- 3
Line the pastry with some baking paper and use rice to bake blind. Place the case in the oven for 15 minutes until the edges start to brown.
- 4
Remove the rice and paper and brush egg onto the pastry all over. Place in the oven for 10 minutes until it's turned golden brown. Take it out and trim the edges. Turn the oven down to 170.
- 5
Making the custard. Heat the milk and cream up on a low heat with a pinch of salt. When warm, mix in the grated cheese until fully melted. Add a bit more cream if it's too thick.
- 6
Put the egg yolks into a bowl and whisk to mix. When the cream mixture is melted and while warm pour it over the egg yolks whisking as you do it. (Not too hot so as not to cook the egg)
- 7
Pour half the mix into the pastry case. Place the tart in the oven and pour the remainder of the mix in. This saves you from spilling it all.
- 8
Cook for 28 minutes or until it has a slight wobble in the centre. Remove and allow to cool a bit.
- 9
For the salad mix in a bowl a large glug of olive oil, 1 tbsp walnut pickle juice, splash of cider vinegar. Season and toss with the chopped walnuts and salad. Then serve with a big old glass of white wine.
