How to Make Radicchio and Comté Cheese Tart | Tasting Table Recip
Prep Time:
35 minutes
Cook Time:
1 hour
Servings:
6 to 8 servings
Ingredients
- 1¼ cups (6 ounces) all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- ¼ cup ice water
- 2 tablespoons butter
- 1¾ pounds radicchio (about 3 heads), cut into ¼-inch slivers, core removed
- ¼ pound bacon, cut into ¼-inch pieces
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 1 cup (3 ounces) grated Comté cheese
Directions
- Make the crust: In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water, 1 tablespoon at a time, until the dough sticks together when pressed. Gently form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
- Once the dough has chilled, roll it out into a ¼-inch-thick round, then transfer it into a 9-inch tart pan, pressing the extra dough under around the edge to make a neat crust.
- Place a rack in the center of the oven and preheat the oven to 350°.
- Make the filling: In a large skillet over medium heat, melt the butter. Add the radicchio and cook, stirring occasionally, until wilted and tender, 4 to 5 minutes. Transfer the radicchio to a bowl and set aside. Wipe the skillet clean.
- Place the clean skillet over medium heat and add the bacon. Cook until brown and crisp, 5 to 8 minutes. Remove the bacon and allow to drain on a paper towel-lined plate.
- In a mixing bowl, whisk together the eggs, cream, mustard, thyme, salt and nutmeg.
- In the prepared tart pan, layer the cooked radicchio, bacon and grated cheese, then pour the egg mixture on top. Place the pan on a baking sheet and bake until the filling is set and golden brown on top, 45 to 50 minutes. Allow the tart to cool in the pan for 20 minutes.
- Serve the tart warm or at room temperature.