Ingredients
For 4 people
Shortcrust pastry:
180 g flour
90 g butter
5 cl water
1 pinch of salt
1 pinch of sugar
Filling:
1 small smoked Morteau sausage
250 g grated Comté cheese
1 glass of Jura white wine
2 tablespoons of fresh cream
Salt and pepper
Preparation
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.