Comté, Apple & Thyme Tartlets
These delicious tartlets combine the nutty flavor of Comté cheese with the sweet tang of apples, all enhanced by a touch of fresh thyme. A rustic yet elegant recipe, perfect for impressing your guests. The pre-baked shortcrust pastry ensures a crispy base, while the creamy Comté filling and thin apple slices arranged in a rosette create a harmony of textures and flavors. Simple to make, this recipe requires a little care during assembly for a visually stunning result. Served warm with a green salad, these tartlets are a treat for the taste buds and a feast for the eyes. A starter or light main course that is sure to delight.
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Roll out the pastry, cut 4 discs and line the tartlet molds. Prick the bases. Blind bake for 10 min with weights, then 3 min without. Let cool.
- 2
Peel the apples, remove the core and slice into thin 2-3 mm slices. Drizzle with lemon juice.
- 3
In a bowl, whisk the cream and egg. Add grated Comté, mustard, honey, salt and pepper. Mix well.
- 4
Arrange apple slices in a tight rosette in each pastry case. Pour the Comté mixture into the gaps. Sprinkle with thyme leaves.
- 5
Bake for 20-25 min on the middle rack, until the filling is golden and set. Optional: brush with diluted honey when out.
- 6
Let cool for 10 min before unmolding. Garnish with fresh thyme and serve warm or at room temperature.
- Choose firm apples (like Boskoop) to hold their shape. Pre-baking the pastry cases is essential to avoid a soggy bottom. Grate the Comté yourself for better melting. Honey and mustard balance the flavors without overpowering.
- Serve as a starter with a mesclun salad and cider vinaigrette, or as a light main. Perfect pairings: dry white wine (Sauvignon) or brut cider. Variations: add bacon, toasted walnuts, goat cheese, or a layer of caramelized onions.
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