Comté tart with pancetta, sprout and fennel salad

1. 1

   To make the tart, preheat the oven to 210C/190C Fan/Gas 6. Line a baking tray with baking paper.

2. 2

   Unroll the pastry and place on the baking tray. Use a small knife to score a 3cm/1¼in border around the edge and prick the middle with a fork.

3. 3

   Beat the eggs with a pinch of salt in a bowl and brush the egg wash around the border of the pastry.

4. 4

   Bake for 20 minutes until starting to puff and the pastry has turned a light golden colour.

5. 5

   Place the cheeses in a bowl. Pour in the remaining egg along with the crème fraîche, garlic and mustard. Season with lots of black pepper and mix together.

6. 6

   Take the pastry out of the oven. If the middle has risen, flatten it down once it's cool enough. Spread over the cheese mixture, leaving the border exposed. Return to the oven for 15-20 minutes until golden and bubbling.

7. 7

   Meanwhile, to make the salad, cook the pancetta in a frying pan over a medium heat. Cook until the fat has rendered and the pancetta is crispy.

8. 8

   Scoop the crispy pancetta out of the pan and set aside. Pour the fat into a small bowl. Add the honey, mustard, vinegar and a drizzle of olive oil to the fat and whisk together.

9. 9

   Place the sprouts and fennel in a large bowl. Pour over the honey dressing and add the crispy pancetta and dill.

10. 10

    Take the tart out of the oven, pile on the salad and serve.

1 serving ≈ 330 g

Nutrition values are estimates. - means data is unavailable.