This tart is a masterclass in contrast. A crisp, golden puff pastry base filled with a rich, bubbling mix of nutty Comté and crème fraîche. It’s then crowned with a vibrant, shaved salad of Brussels sprouts and fennel, tossed in a warm, honey-mustard dressing with crispy pancetta. Each bite is an irresistible mix of hot, cold, creamy and crisp.
Prep: less than 30 mins
Cook: 40 mins
Serves: Serves 4
Dietary: Nut-free
By Ben LippettFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This is a rich, celebratory dish. The score reflects the saturated fat from cheese, pastry and crème fraîche, balanced by protein from the eggs and cheese, and fibre from the vegetables.
Per serving: approximately 850 kcal, 62g fat, 32g saturated fat, 48g carbohydrates, 9g sugars, 5g fibre, 25g protein.
Equipment
Ingredients
For the Comté tart
- 375g ready-rolled puff pastry sheet
- 2 free-range eggs
- 175g Comté, finely grated
- 75g Parmesan, finely grated
- 300g crème fraîche
- 1 garlic clove, peeled and chopped
- 1½ tsp wholegrain mustard
- fine sea salt and freshly ground black pepper
For the pancetta, sprout & fennel salad
- 85g smoked pancetta, diced
- 1 tbsp runny honey
- 1½ tsp wholegrain mustard
- 1 tbsp apple cider vinegar
- olive oil
- 250g Brussels sprouts, trimmed and finely sliced
- 1 fennel bulb, trimmed and finely sliced
- 20g fresh dill, chopped
Customise
- Swap Comté for Gruyère, Beaufort or a mature cheddar.
- Use sour cream or thick Greek yoghurt instead of crème fraîche.
- Replace pancetta with chopped streaky bacon or lardons.
- Add a handful of toasted walnuts or hazelnuts to the salad (if not nut-free).
- For a vegetarian tart, omit the pancetta and use 1 tbsp olive oil as the base for the dressing.
Method
Bake the Tart Base (about 20 minutes)
- Heat the oven and prepare the tray. Preheat your oven to 210C/190C Fan/Gas 6. Line a large baking tray with a sheet of baking parchment.
- Score and prepare the pastry. Unroll the puff pastry sheet and place it on the lined tray. Using a small knife, lightly score a 3cm border around the edge – don’t cut all the way through. Prick the central area all over with a fork to stop it puffing up too much.
- Apply the egg wash. Crack one of the eggs into a small bowl, add a pinch of salt and beat lightly. Use a pastry brush to carefully brush this egg wash over the scored border. This will give it a beautiful golden shine.
- Bake the case blind. Place the tray in the hot oven and bake for about 20 minutes. The pastry should puff up lightly and turn a pale golden colour. Remove it and set aside. The centre may have puffed; just press it down gently with the back of a spoon once it’s cool enough to handle.
Make the Filling & Salad (about 25 minutes)
- Mix the cheesy filling. While the pastry bakes, prepare the filling. In a mixing bowl, combine the grated Comté and Parmesan. Add the remaining whole egg, the crème fraîche, chopped garlic and wholegrain mustard. Season generously with black pepper and a little salt (remember the cheeses are salty). Mix until everything is well combined.
- Cook the pancetta for the salad. Place a frying pan over a medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring often, until the fat has rendered and the pieces are crisp and golden. Use a slotted spoon to transfer the crispy pancetta to a plate lined with kitchen paper.
- Make the warm dressing. Pour the rendered pancetta fat from the pan into a small heatproof bowl or jug. Whisk in the honey, wholegrain mustard, apple cider vinegar and a small drizzle of olive oil until you have a glossy, emulsified dressing.
- Assemble and finish the tart. Spread the cheese filling evenly over the central area of the baked pastry case, keeping the egg-washed border clear. Return the tart to the oven for 15 to 20 minutes. It’s ready when the filling is golden, set, and bubbling at the edges.
Assemble & Serve (5 minutes)
- Toss the salad. While the tart finishes baking, prepare the salad. In a large bowl, combine the finely sliced Brussels sprouts and fennel. Pour over the warm honey-mustard dressing and add most of the chopped dill and all the crispy pancetta. Toss everything together until the vegetables are lightly coated and glistening.
- Pile and present. Once the tart is out of the oven, let it sit for just a minute. Pile the dressed salad high on top of the warm, cheesy filling. Scatter with the remaining fresh dill. Slice and serve immediately, while the contrasts of hot and cold, creamy and crisp, are at their very best.
Suggested Wine Pairing
This rich, cheesy tart with its salty pancetta and fresh salad needs a wine with good acidity to cut through the fat. A white with body or a light, fruity red works wonderfully. Look for wines with apple or citrus notes to complement the salad, and enough character to stand up to the Comté cheese.
- Asda Extra Special White Burgundy (around £8). This creamy, oaked Chardonnay has the weight and buttery notes to match the tart’s rich filling, while its crisp acidity cleanses the palate beautifully.
- Tesco Finest Beaujolais-Villages (around £9). A light, fruity, chilled red wine like this Gamay is a classic French bistro choice. Its red berry flavours and low tannins are perfect with the salty pancetta and won’t overwhelm the salad.
- M&S Classics Picpoul de Pinet (around £9). Zesty, fresh and unoaked, this southern French white is like a squeeze of lemon over the dish. Its bright acidity cuts through the crème fraîche and highlights the aniseed hint of the fennel.
What can you serve with this
- A simple green salad. If you want extra greens, a side of lamb’s lettuce or rocket with a light vinaigrette adds freshness without competing.
- Roasted cherry tomatoes. Their sweet, jammy acidity provides a lovely contrast to the rich, savoury tart.
- Buttery new potatoes. For a more substantial meal, serve with a bowl of warm, minted new potatoes dressed in a little butter.
- Cornichons and pickled onions. A small bowl of sharp pickles on the side offers a palate-cleansing crunch and tang.
FAQs for Comté Tart with Pancetta and Sprout Salad
- What is Comté cheese? Comté is a hard, cooked, pressed cheese from France with a complex, nutty and sometimes fruity flavour. It melts beautifully, making it ideal for cooking.
- Can I make the tart ahead of time? You can bake the pastry case ahead and store it unfilled for a day. The filling is best added and baked just before serving. The salad should always be made fresh.
- Can I use frozen pastry? Yes, a block of frozen puff pastry works perfectly. Just thaw it according to packet instructions and roll it out to the size of your tray.
- How do I slice Brussels sprouts finely? Use a mandoline for the thinnest, most even slices. Alternatively, use a very sharp knife and slice them as thinly as you can, discarding the tough cores.
- My pastry border sank when I added the filling. Why? This can happen if the border wasn’t scored deeply enough or if the central area wasn’t pricked well before the first bake. Pressing down the centre firmly after the first bake also helps create a well for the filling.
- Can I make this vegetarian? Absolutely. Simply omit the pancetta. For the dressing, use 2 tablespoons of olive oil in place of the pancetta fat and consider adding a teaspoon of maple syrup with the honey for depth.
- What can I use instead of fennel? Celery or very thinly sliced white cabbage can provide a similar fresh, crunchy element, though the distinctive aniseed note will be missing.
Nutri-score Health Check
This dish scores a D on the Nutri-Score scale. It is a substantial, indulgent meal.
Positive Factors: The Brussels sprouts and fennel provide valuable fibre, vitamins and minerals. The eggs and cheese offer good-quality protein and calcium.
Negative Factors: The score is lowered by the high content of saturated fat from the puff pastry, crème fraîche, and cheeses, as well as the salt from the pancetta and Parmesan.
Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. Perfect for a special lunch.