COMTCHEESEAND

CHARDTART
RecipefromKitchenSecrets(http://www.amazon.co.uk/gp/product/1408822113/ref=as_li_tl?
ie=UTF8&camp=1634&creative=6738&creativeASIN=1408822113&linkCode=as2&tag=raymblan
21")byRaymondBlanc.
ThisdishisatributetothemagnificentregionofFrancewhereIcomefrom.Comtisoneofthefinest
cheesesintheworldanditcanbeusedinsomanydishes.Forthisone,donotbuyanagedComtasit
wouldbetoosaltyaoneyearoldcheesewouldbejustperfect.Thetartisverysimple.Youdonotneedto
prebakethepastry,justscatterthechardintotherawpastrycase,pourinthefilling,topwiththegrated
cheeseandbake.
Preparation:30mins,plus1hourresting.
Specialequipment:21cmtartring(2.5cmhigh),bakingstone(optional),peel(optional).

PEOPLE:
SKILLRATING::
PREPARATION:
COOKINGTIME:

8
1of5
Mins
30Mins

RAYMOND'S
NOTES
*1Forasuccessfulpastryyou
needtohaveevendistribution
ofbutterwithintheflour,to
giveitflakiness.Thisisdifficult
toachieveifthebutteriscold,
somakesureitisatroom
temperature.Rubindelicately
withyourfingertipsdonottry
tokneadatthisstage.
*2Itisforyoutojudgethe
consistencyofthedough.Ifitis
toowetaddalittleflouriftoo
dry,addalittlewater.Flours
differinabsorbency.
*3Althoughhandsaregentler
andwillgiveyouabetter
pastry,youcanmakethe
pastryinafoodprocessor,
usingthepulsebuttonforno
morethan30secondstobring
thedoughtogether(toavoid
overmixing).

INGREDIENTSREQUIRED
Fortheshortcrustpastry
200g

Painflour

100g

Usaltedbutter,diced,atroomtemperature

1pinch

Seasalt

Organic/freerangemediumegg

1tbsp

Coldwater

Forthefilling
30g

Unsaltedbutter

Mediumswisschardstalks(200g),cutinto2cmbatons

60ml

Water

1pinch

Seasaltandfreshlygroundblackpepper

Organic/freerangemediumeggs

*4Flatteningthedoughbefore
restingitinthefridgeismuch
easiertodothanonceitis
chilled.Restingmakesthe
doughlesselastic,morepliable
andeasiertoroll.Italso
minimisesshrinkageinthe
oven.
*5Rollingthepastrybetween
clingfilmisagreatlittlesecret.
Itmakeslifemucheasieras
youcandispensewithflour,
whichwillmakeyourpastry
heavieryourworktopwillbe
cleanerandyouovercomethe
problemofstickingwhenyou
rolloutthedoughinawarm
kitchen.
*6Bypushingtheedgeofthe
tartto2mmabovethering,
youarecompensatingforany
slightretractionofthepastry
duringcooking.

100ml

Wholemilk

100ml

Whippingcream

5rasps

Nutmeg(optional)

200g

Comtcheese,grated

COOKINGMETHOD

*7Prickingthebaseofthetart
caseallowsthesteam
generatedduringcookingto
escape,helpingtokeepthe
caseflatandlevel.
*8Allowthepastrytorest
beforeyoucookit,tominimise
anyshrinkage.

Tomakethepastry
Puttheflour,butterandsaltintoalargebowlandrublightlytogetherusingyourfingertipsuntilyouhave
asandytexture(*1).Makeawellinthecentreandaddtheeggandwater.Withyourfingertips,gradually
worktheeggandwater(*2)intotheflourandbuttermixturethenatthelastmomentwhentheeggs
havebeenabsorbed,bringthedoughtogetherandpresstoformaball(*3).Turnontoalightlyfloured
surfaceandkneadgentlywithyourpalmsforjust10seconds.Breakoff2030gofdough,tightlywrapin
clingfilmandrefrigerateforlater(totuckinthedough).Flattentheremainingdoughintoaround,2cm
thick(*4),andwrapinclingfilm.Refrigeratefor2030minutesbeforerollingout.
Torolloutthedough
Placeinthemiddleofalargesheetofclingfilm,about40cmsquare,andcoverwithanothersheetof
clingfilm,ofsimilardimensions.Rolloutthedoughtoacircle,3mmthick(*5).
Tolinethetartring
Placethetartringonapeelorflattraylinedwithgreaseproofpaper.Takeoffthetoplayerofclingfilm
anddiscard,thenliftthedoughbypickingupthecornersoftheclingfilmandinvertitintothetartring,
removingtheclingfilm.Easethepastryintotheringwithyourfingersandthentuckthedoughintothe
edgesusingthelittleballofdough,ensuringitisneatlymouldedintotheshapeofthering.Trimthe
edgesofthetartbyrollingarollingpinoverthetopofthering.Now,pushthepastryedgegentlyupby
pressingbetweenyourindexfingerandthumballaroundthesideofthetartring,toraisetheedge2mm
abovethering(*6).Withafork,lightlyprickthebottomofthepastrycase(*7).Placethetartcaseinthe
fridgefor30minutestorelaxandfirmupthepastry(*8).
Toprepareforbaking
Preheattheovento170C/Gas3.Placeabakingstoneorbakingtrayonthemiddleshelfoftheoven.
Tocooktheswisschard
Meltthebutterinamediumsaucepanoveramediumlowheat,thenaddthechardbatons,waterand
someseasoning.Stir,thencoverandcookgentlyfor10minutesuntilthechardpiecesaresoftand
melting,butholdingtheirshape.Drainandreserve.
Toassembleandbakethetart
Inalargebowl,mixtogethertheeggs,milkandcreamandseasonwithsalt,pepperandnutmeg,ifusing.
Scatterthechardpiecesevenlyoverthebaseofthetartcase.Slidethetartdirectlyontothehotbaking
stoneortrayintheovenandgentlypourinthecreamyeggmixture.Sprinklethegratedcheeseoverthe
top.Bakefor30minutesuntillightlysouffldandgoldenbrown(*9).Leavetorestandcoolslightlyfor10
minutesbeforeserving.

(http://www.amazon.co.uk/gp/product/1408822113/ref=as_li_tl?

ie=UTF8&camp=1634&creative=6738&creativeASIN=1408822113&linkCode=as2&tag=raymblan21")
RecipefromKitchenSecrets(http://www.amazon.co.uk/gp/product/1408822113/ref=as_li_tl?
ie=UTF8&camp=1634&creative=6738&creativeASIN=1408822113&linkCode=as2&tag=raymblan
21")byRaymondBlanc,publishedbyBloomsbury.
RecipeRaymondBlanc2011.
PhotographJeanCazals2015.

*9Thesafestwaytocheckthat
thebaseofyourtartiscooked
istouseaspatulatogentlylift
thetarttocheckthecolourit
shouldbegoldenbrown.

VARIATION
Inplaceofthechardand
Comtcheese,youcoulduse
crumbledRoquefortand
celery,tomatoandgoats
cheese,orpumpkinand
spinach,toppedwithahandful
ofgratedComt.

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