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Morteau sausage and Comté cheese tartlets


For 4 people

Shortcrust pastry:

180 g flour

90 g butter

5 cl water

1 pinch of salt

1 pinch of sugar


1 small smoked Morteau sausage

250 g grated Comté cheese

1 glass of Jura white wine

2 tablespoons of fresh cream

Salt and pepper


1. Prepare the shortcrust pastry by mixing all the ingredients and let it firm up in the fridge covered with cling film. Poach the Morteau sausage for 30 minutes in simmering water uncovered, without pricking it.

2. Line 4 10 cm diameter tart tins with the shortcrust pastry and place in the fridge.

3. Prepare a fondue: Boil the white wine with a little pepper, add 200 g of Comté cheese, stir gently until you obtain a melted and homogeneous mixture.

4. Immediately fill the tartlets with the fondue, then arrange the sausage slices in a rosette pattern. Mix the remaining 50 g of Comté cheese with the fresh cream and cover the tartlets with the mixture.

5. To finish, place the tarts in a very hot oven (240°C – th. 8) for 5 minutes, then reduce the oven temperature (210°C – th. 7) and bake for 5 to 10 minutes until golden brown. Serve hot.