Tess Wards Gluten Free Comte Cheese Sweet Potato and Fig Tart
The Yes Chef Tess Ward has put her stripped back cooking to the test with a beautiful new gluten free recipe featuring delicious Comté cheese for the summer table. Her Comté, Sweet Potato and Fig Tart is a light dish to be served with a speedy green salad. The earthy flavour of the sweet potato complements the sharpness of the soft figs, while the crunchy walnut pastry echoes Comtés nutty aromas and marries well with its rich smoothness.
Ingredients
| For crust | ||
| White spelt flour | 150 Gram | |
| Fine sea salt | 1/2 Teaspoon | |
| Unsalted butter | 75 Gram | |
| Walnut | 30 Gram | |
| For filling | ||
| Eggs | 4 Large | |
| Milk | 100 Milliliter | |
| Creme fraiche | 150 Gram | |
| Dijon mustard | 1 Teaspoon | |
| Sweet potatoes | 2 Small | |
| Ripe figs | 3 Small , sliced | |
| Comte cheese | 100 Gram , grated | |
| Fresh thyme sprigs | 3 | |
| Salt | To Taste | |
| Freshly ground pepper | To Taste |
Directions
MAKING
1. Put spelt flour, walnuts and salt in a food processor. Pulse it up.
2. Add butter until everything comes together.
3. Place the pastry into cling film and put it in the refrigerator until its nice and solid.
4. Meanwhile steam sweet potatoes and keep it aside.
5. Gently, roll out the pastry and line a pie shell. Place it back in the refrigerator to chill for about 20 minutes.
6. Blind bake the pastry for 20 minutes.
6. In a separate bowl, take eggs, creme fraiche, mustard, salt, pepper, thyme leaves and milk. Give everything a good whisk and set this wet mixture aside.
7. Spread the cheese at the bottom of the pastry, then line it with sweet potatoes and then pour the wet mixture on top.
8. Dot the figs on top.
9. Cook the tart in the oven until the figs are done, roughly for about 15 minutes.
10. Let it cool down.
11. Meanwhile cook a salad of your choice.
SERVING
12. Slice and serve the tart with the salad of your choice. Enjoy.
Recipe Summary
