Comté soufflé tart with Swiss chard
Raymond Blanc’s cheese soufflé recipe is made not in individual moulds, but atop a flaky pastry tart. Look for a young Comté cheese as an older one will have more salt and will be more expensive.
You will need 1 x tart ring of 21cm x 2.5cm (8in x 1in) and a wooden peel (board for sliding bread into the oven).
Ingredients
For the pastry
200g/7oz plain flour
pinch of salt
100g/3½oz unsalted butter, diced
1 medium organic egg (55g/2oz), plus one egg yolk, to glaze
2 tbsp cold water
For the soufflé base
25g/1oz unsalted butter
25g/1oz plain flour
225ml/ 8fl oz full-fat milk, warmed
80g/3oz Comté, grated
1 tsp Dijon mustard
2 free-range egg yolks
1 pinch sea salt
1 pinch white pepper
For the soufflé mixture
4 free-range egg whites
1/8 lemon, juice only
1 pinch sea salt
1 pinch cayenne pepper
40g/½oz Comté, finely grated
For the garnish
400g/14oz Swiss chard, stalks only, cut into 4cm/1½in batons
4 tbsp water
2 tbsp unsalted butter
1 pinch sea salt
1 pinch black pepper
Preparation method
For the pastry, combine all ingredients (except the egg yolk) in a food processor and pulse for no more than 20-30 seconds to make a sandy texture.
On a clean work surface, knead the dough into a ball for about 10 seconds to bring the dough together. Reserve 20-30g/1oz of dough, tightly wrap it in cling film and set aside in the fridge for later (to tuck in the dough).
Roll the remaining dough into a cylinder, slice in half across, flatten each half to a round shape of 2cm/ ¾in thickness. Wrap the dough in cling film and refrigerate for about 30 minutes. (You will only use one of the rounds in this recipe - the excess dough can be refrigerated or frozen for use in another recipe; this is the minimum amount that can be made in one batch.)
Roll the dough between sheets of cling film to have better control on thinning it: cut two squares of cling film 40cm x 40cm/16in x 16in. Place one half of the refrigerated dough in the middle of one sheet and cover with the other sheet. With ease, you will be able to roll the dough out to a 3mm-thick circle with a rolling pin.
Line a wooden peel (or upturned baking tray) with greaseproof paper and place a 21cm x 2.5cm/8in x 1in tart ring on top. Place this on the work surface above the wrapped pastry.
Take off the top layer of cling film and discard it. Hold the bottom layer of cling film by the corners closest to you and lift it over the pastry ring. Drape the cling film into the tart ring, pastry side-down. With the cling film still attached to the pastry, lift the edges and push the dough into the ring; then, press the base of the tart ring using the 20-30g/1oz of dough wrapped in cling film. Ensure the dough is neatly compressed and moulded into the shape of the ring - this will minimise shrinkage or collapse of the dough. Remove the cling film and trim the edges of the tart using a rolling pin.
Press the pastry around the edge of the tart ring gently with your index finger and thumb to raise the height of the dough 2mm above the tart ring.
Prick the bottom of the tart all over with a fork.
Leave to rest in the fridge for one hour to relax and firm up the pastry.
Preheat the oven to 170C/325F/Gas 3. Place a baking stone or heavy baking tray in the middle of the oven.
Bake for 25 minutes. Remove from the oven, brush evenly with a beaten egg yolk and bake for a further two minutes to seal the pastry. Remove from the oven and leave to cool.
For the soufflé, preheat the oven to 180C/350F/Gas 4. Place a baking tray on the middle shelf in the oven.
For the soufflé base, melt the butter over a medium heat in a small saucepan. Add the flour and whisk until smooth. Cook to a blonde colour.
Lower the heat and gradually add the milk, little by little, whisking it to a smooth consistency. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 minutes.
Remove from the heat and leave to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with salt and white pepper and keep warm.
For the soufflé mixture, combine the egg white and lemon juice in a mixing bowl and whisk until soft peaks are formed when the whisk is removed. Add the salt and cayenne pepper and continue whisking to firm peaks.
Place the warm soufflé base in a large mixing bowl and briskly whisk in a third of the whisked egg whites, to lighten the soufflé base.
Carefully fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Sprinkle the finely grated Comté over the pre-baked pastry case and pour the soufflé mixture over the top.
Cook the soufflé in the preheated oven for 20 minutes. Remove from the oven and cool for one minute.
For the garnish, simmer the chard stalks in the water, butter, salt and pepper in a pan for 10 minutes, or until the chard stalks are tender.
To serve, portion the tart into eight slices and serve with the cooked chard stalk pieces.
Article source.
You will need 1 x tart ring of 21cm x 2.5cm (8in x 1in) and a wooden peel (board for sliding bread into the oven).
Ingredients
For the pastry
200g/7oz plain flour
pinch of salt
100g/3½oz unsalted butter, diced
1 medium organic egg (55g/2oz), plus one egg yolk, to glaze
2 tbsp cold water
For the soufflé base
25g/1oz unsalted butter
25g/1oz plain flour
225ml/ 8fl oz full-fat milk, warmed
80g/3oz Comté, grated
1 tsp Dijon mustard
2 free-range egg yolks
1 pinch sea salt
1 pinch white pepper
For the soufflé mixture
4 free-range egg whites
1/8 lemon, juice only
1 pinch sea salt
1 pinch cayenne pepper
40g/½oz Comté, finely grated
For the garnish
400g/14oz Swiss chard, stalks only, cut into 4cm/1½in batons
4 tbsp water
2 tbsp unsalted butter
1 pinch sea salt
1 pinch black pepper
Preparation method
For the pastry, combine all ingredients (except the egg yolk) in a food processor and pulse for no more than 20-30 seconds to make a sandy texture.
On a clean work surface, knead the dough into a ball for about 10 seconds to bring the dough together. Reserve 20-30g/1oz of dough, tightly wrap it in cling film and set aside in the fridge for later (to tuck in the dough).
Roll the remaining dough into a cylinder, slice in half across, flatten each half to a round shape of 2cm/ ¾in thickness. Wrap the dough in cling film and refrigerate for about 30 minutes. (You will only use one of the rounds in this recipe - the excess dough can be refrigerated or frozen for use in another recipe; this is the minimum amount that can be made in one batch.)
Roll the dough between sheets of cling film to have better control on thinning it: cut two squares of cling film 40cm x 40cm/16in x 16in. Place one half of the refrigerated dough in the middle of one sheet and cover with the other sheet. With ease, you will be able to roll the dough out to a 3mm-thick circle with a rolling pin.
Line a wooden peel (or upturned baking tray) with greaseproof paper and place a 21cm x 2.5cm/8in x 1in tart ring on top. Place this on the work surface above the wrapped pastry.
Take off the top layer of cling film and discard it. Hold the bottom layer of cling film by the corners closest to you and lift it over the pastry ring. Drape the cling film into the tart ring, pastry side-down. With the cling film still attached to the pastry, lift the edges and push the dough into the ring; then, press the base of the tart ring using the 20-30g/1oz of dough wrapped in cling film. Ensure the dough is neatly compressed and moulded into the shape of the ring - this will minimise shrinkage or collapse of the dough. Remove the cling film and trim the edges of the tart using a rolling pin.
Press the pastry around the edge of the tart ring gently with your index finger and thumb to raise the height of the dough 2mm above the tart ring.
Prick the bottom of the tart all over with a fork.
Leave to rest in the fridge for one hour to relax and firm up the pastry.
Preheat the oven to 170C/325F/Gas 3. Place a baking stone or heavy baking tray in the middle of the oven.
Bake for 25 minutes. Remove from the oven, brush evenly with a beaten egg yolk and bake for a further two minutes to seal the pastry. Remove from the oven and leave to cool.
For the soufflé, preheat the oven to 180C/350F/Gas 4. Place a baking tray on the middle shelf in the oven.
For the soufflé base, melt the butter over a medium heat in a small saucepan. Add the flour and whisk until smooth. Cook to a blonde colour.
Lower the heat and gradually add the milk, little by little, whisking it to a smooth consistency. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 minutes.
Remove from the heat and leave to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with salt and white pepper and keep warm.
For the soufflé mixture, combine the egg white and lemon juice in a mixing bowl and whisk until soft peaks are formed when the whisk is removed. Add the salt and cayenne pepper and continue whisking to firm peaks.
Place the warm soufflé base in a large mixing bowl and briskly whisk in a third of the whisked egg whites, to lighten the soufflé base.
Carefully fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Sprinkle the finely grated Comté over the pre-baked pastry case and pour the soufflé mixture over the top.
Cook the soufflé in the preheated oven for 20 minutes. Remove from the oven and cool for one minute.
For the garnish, simmer the chard stalks in the water, butter, salt and pepper in a pan for 10 minutes, or until the chard stalks are tender.
To serve, portion the tart into eight slices and serve with the cooked chard stalk pieces.
Article source.
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