What started as a simple matter of survival – preserving milk as food for the winter – has become one of France’s gastronomic calling cards. The possibilities are almost endless. "Raymond’s love of delicious food is lifelong. Our website uses cookies to distinguish you from other users and enhance your user experience. Place the tart case in the fridge for 30 minutes to relax and firm up the pastry. Stir, then cover and cook gently for 10 minutes until the chard pieces are soft and melting, but holding their shape. Scatter the chard pieces evenly over the base of the tart case.Slide the tart directly onto the hot baking stone or tray in the oven and gently pour in the creamy egg mixture. It’s made from unpasteurised cow’s milk and around 64,000 tonnes of it are produced each year! This will allow the steam generated during cooking to escape, helping to keep the case flat and level. six INGREDIENTS. Trim the edges of the tart by rolling a rolling pin over the top of the ring. As you might have guessed from the name, this is Comté country – home to one of France’s most famous cheeses.Comté is highly prized for many reasons. It’s a unique cheese to taste on its own or pair with nuts, fruits and dryer wines. Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune Flatten the remaining dough into a round, 2 cm thick, and wrap in cling film. Poulet à la Comtoise is another traditional local dish, where Bresse chicken is cooked in a sauce made with white wine from Jura, crème fraîche and Comté.Keeping true to French tradition, a soufflé, quiche, omelette or some delightfully puffed gougères are a truly lovely match for Comté – where the cheese can gently melt its way into the essence of the dish. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. Break off 20-30g of dough, tightly wrap in cling film and refrigerate for later (to tuck in the dough). For more information about our privacy practices please visit our We will treat your information with respect and only use it to contact you with regard to this matter. This easy recipe can be whipped up in 15 minutes for flawless results. This is difficult to achieve if the butter is cold, so make sure it is at room temperature. Famous local dishes like fondue Jurasienne make the most of Comté’s fantastic flavour, but also its excellent melting properties. It is a dense, pale cheese with a natural rind. Serves 8. Earthy buckwheat galettes are also greatly improved with a sprinkle of this mountain cheese, as is a Croque monsieur or a Croque madame; toasted sourdough, salty-cured ham, Comté and a fried egg is a weekend breakfast we can all get along with.Traditional winter warmers suit Comté well, where that intense, comforting flavour really comes to the fore. You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us. © Great British Chefs 2020 Gruyère and Comté cheese can be used interchangeably in this bistro classic. Take off the top layer of cling film and discard, then lift the dough by picking up the corners of the cling film and invert it into the tart ring, removing the cling film. Sprinkle a little more Comté over the top for a crispy, caramelised cheesy crust that will definitely win you friends. By continuing to browse the site, you are agreeing to our use of cookies.As you may know, I was born in the Franche-Comté region of eastern France, so Comté (or Gruyere de Comté, to be precise) is my local cheese.
This dish by Martin Wishart serves poached chicken alongside a vin jaune sauce and tasty Comté gnocchi, made by grating the cheese in with the potato before shaping and cooking, and for something simpler, our Comté chicken recipe is simple and showcases the cheese’s incredible flavours beautifully. As you may know, I was born in the Franche-Comté region of eastern France, so Comté (or Gruyere de Comté, to be precise) is my local cheese.
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