Food: Cooking with Comté and a Cheese, Onion, Bacon & Apple Tart [invited event]

I love cheese. It’s a fact I often use when asked to describe myself (along with wine, walking and dogs – I’m a right party animal me). But anyway, cheese. I’ve not always been a lover of the stuff, and up until a few years ago my limit was some mature cheddar and a grating of Parmesan in a risotto. Fortunately I’ve seen the error of my ways and now aim to fuel my cheese habit as often as possible.

 photo Cooking with Comte_zps8tszsko0.jpgOf course, I jumped at the chance of attending an evening cookery class entirely based on cheese. Comté to be exact. We started the night learning a bit more about this French cheese, and I now know that no two batches will ever taste the same. It’s an unpasteurised cheese made with milk from grass-fed cows and so each batch will be subtly flavoured with what the cows have been eating, as well as slightly differently coloured over the year. It can also be aged for different lengths of time, with older cheeses being stronger, crumblier and with a grainy texture not dissimilar to a good Parmigiano Reggiano – yum! I have to say if I was eating the cheese as-is I’d go for an older Comté, but the younger cheeses melt beautifully and work wonderfully in cooking.

 photo Cooking with Comte Cheese 5_zps9iucvwlg.jpg photo Cooking with Comte Cheese 3_zpswcbkhwj3.jpg photo Cooking with Comte Cheese 1_zps0xcwjhxj.jpgTake these little parcels for example. Filled with a good amount of cheese, some prosciutto and some sage before being baked to a crisp finish, they really are as irresistible as they sound. I know, I ate 5! Perfect with a glass or two of fizz…

Throughout the evening we made two dishes, trying not to eat handfuls of cheese as we went. The first was a really simple (yet really not photogenic!) baked asparagus dish. Asparagus was blanched, a cheese sauce mixed up (and flavoured with Worcestershire sauce and mustard before being enriched with an egg yolk) and poured over the veg. It was then covered in Comté before being baked-then-grilled to bubbling golden perfection. Not only did this convert me to asparagus a little more, it was bloody delish! I have no shame in admitting that I mopped up some of the cheesy sauce with baguette after all the greens had gone.

 photo Cooking with Comte Cheese 8_zpsgou1bbuc.jpg photo Cooking with Comte Cheese 17_zpspbxok1a4.jpg photo Cooking with Comte Cheese 16_zpsrtngibha.jpgFortunately for my waist line our second course was a little lighter and fresher. A salad made of broad beans (which has taught me I’m too lazy, and podded ones are SO much better), prosciutto, hazelnuts, mixed salad leaves and some more of that lovely Comté. Covered in a light lemony vinaigrette it would make the perfect Saturday lunch. Sadly I had to leave the event before attempting to make my own version, but I stole a forkful of the chef’s and it was lovely – a glorious mix and flavours and textures.

But that’s not the end of the Comté talk. At the end of the evening I was lucky enough to be given a goody bag containing a big block of the stuff – and so I’ve been spending the last week coming up with the best ways to use it. I know, a hard job but someone’s gotta do it! My favourite so far has been this open tart with soft onions, sliced apple, lightly crisp bacon and plenty of cheese. It’s super easy and makes for an impressive looking dish – a big portion is photographed here but you could also do some dainty circles of pastry for a smart starter. Served with a salad (dressing should be something sharp to counteract the richness of the tart) it’s been a go-to during the slightly cold start to May.

 photo Cooking with Comte Cheese 24_zpslzfmelnw.jpg photo Cooking with Comte Cheese  22_zps3m9p1q6g.jpgRecipe: Makes 2 Large Tarts (enough for dinner for 2) or 4-6 Small Ones (for starters)

  • 2 onions (3 if they are small), finely sliced
  • a knob of butter
  • 1 garlic clove
  • a pinch of dried thyme
  • 1 apple, thinly sliced (we used a mandoline to do this)
  • 2 rashes of bacon, finely chopped
  • 1/2 teaspoon of dijon mustard
  • 50g Comté, sliced thinly (or more, if you’re a big cheese fan!)
  • 1/2 pack of ready-rolled puff pastry
  • 1 tsp milk

First, melt your butter in a frying pan and fry the onions until soft, adding a pinch of salt, and the garlic and thyme. Once done transfer to a bowl and set aside to cool slightly, whilst frying your bacon in the same pan.

Pop the pastry on a sheet of greaseproof paper, and thinly spread the mustard over the top, leaving a border of around 1cm at each edge. Spread the onions over the mustard, followed by the bacon. Top with the apple slices, and finish with the cheese and a good grinding of black pepper. Brush the milk around the edges of the pastry, and then bake at 190C for around 20 minutes.

Serve hot/warm with a freshly dressed salad and a glass of chilled white – if you made this kind of lunch for me of a weekend I’d love you forever!
 photo Cooking with Comte Cheese 21_zps63sf15ex.jpg

* I was invited to attend a cookery class with Comté Cheese and received a goody bag with some cheese on the night. I wasn’t paid, or asked to write a blog post/pop anything up on social media, but I have done because I love cheese!

Are you a cheese fan? Do you go for the piles of cheese-and-biscuits approach or do you look for interesting recipes to use it in?