Comté, Goats Cheese and Onion Tart

Shop bought puff pasty is my latest ‘thing’ at the moment. It’s so versatile that I can’t believe I’ve only just gotten around to cooking with it. It’s dead easy to use and you can achieve great results with little effort. I’ve recently been teaching a series of basic cooking classes (must blog about that soon) and have used the pastry to make various different tarts. A recent twist to one is Comté, goat cheese and onion, with a bit of ham so I get my meat fix, but the recipe totally works without it if you’d rather not add.

Comté cheese is one of my favourites – I absolutely love the stuff. The hard, creamy, nutty, sweet cheese lends itself well to being eaten cold or hot and adds a sophisticated touch to this very simple tart.

Like Parmigiana Reggiano, it has an AOC (Appellation d’Origine Controlee) -meaning a controlled designation of origin, and was in fact one of the first cheeses to be awarded the status in 1958. Again, like Parmigiana Reggiano you can get it in various ages: 12, 18, 24 or 36 months.

Made from unpasterised cow’s milk Comté orginates from Franche-Comté, where legendary chef, Raymond Blanc is from, but more specifically in the Massif du Jura region, which has dense forests, deep gorges and rugged terrain. Blanc loves the stuff too, which was touchingly illustrated in the nostalgic series he made called: The Very Hungry Frenchman.

un baked Comté tart

Unbaked Tart

I reckon Blanc would love this tart and you would to if you give it a go. It makes for an easy, light lunch, perfect on a hot Summer’s day. Serve with a fresh green salad on the side – bon appétit!

Food I Fancy was given four different ages of Comté cheese to try and used a 24 month one in the recipe. Many thanks to Comté Cheese.

Comté, Goats Cheese and Onion Tart

Serves 1
Prep time 5 minutes
Cook time 40 minutes
Total time 45 minutes
Meal type Lunch
Misc Child Friendly, Serve Hot
By author Natasha Miles


  • 40g Comté cheese (24 month aged)
  • 20g Goats Cheese
  • 375g puff pastry (buy ready made)
  • 120g white onion
  • 15ml brown sugar
  • 10g butter
  • 1 tomato
  • a few sprigs of fresh basil
  • 2 slices of ham (optional)
  • sprinkle black pepper
  • milk to glaze


Slice onion finely and evenly - use a mandolin if you have one.
Place onion, butter and sugar in a pan and cook on a low heat for about 15 minutes or until softened and brown.
Roll puff pastry into a rectangle shape to approxiamately 35cm long and 20cm wide. Trim any excess and keep for another time (pastry freezes well).
Fold edges 2cm into the centre then prick centre all over with a fork.
If using ham, place 2 slices onto the pastry then layer with the cooked onions. Crumble goats cheese and grate the Comté then scatter both on top.
Add three slices of tomato and sprinkle the pastry all over with black pepper and a few sprigs of fresh basil.
Glaze edges with milk, then place in the oven at 200°C / 400°F / Gas Mark 6 and bake for 15-20 minutes.

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