Comments on: Comté cheese for a perfect lunch

By: cheese ball, cheese recipes, holiday cheese

cheese ball, cheese recipes, holiday cheese — Wed, 30 Nov 2011 13:46:12 +0000

[...] Leek and Comté Tartlets [...]

By: Kim K

Kim K — Tue, 26 Apr 2011 13:23:19 +0000

I made these for Easter and shared with a neighbour. These tarts are absolutely fabulous! They were a hit with my neighbour too. Thank you so much!

By: Jann Mumford

Jann Mumford — Sun, 24 Apr 2011 11:54:25 +0000

my most favorite cheese, you dressed it up beautifully…a delicious looking tart,indeed!

By: it’s pi day and there are multiples of . . . | For Instants

it’s pi day and there are multiples of . . . | For Instants — Tue, 15 Mar 2011 10:35:56 +0000

[...] Unfortunately, in all the tumult outside and in today, I forgot it was Pi Day. Math geekiness+an excuse to eat pie+memories of highschool whipped creamings=a great holiday. Alas, I baked nothing for the occasion. Last week, however, my gluten-free success story was a leek and comte tart, and that’s close enough to a pie. The crust was butter-flaky, and I am so grateful for inspiration. [...]

By: Alie

Alie — Thu, 10 Mar 2011 13:42:30 +0000

I’ve just started gluten-free, and made this tart for dinner last night with some local leeks. DELICIOUS! Thanks for the recipe! You give me hope for yummy gluten free food:).

By: Alessandra

Alessandra — Wed, 07 Jul 2010 09:54:48 +0000

Hi! I really like this recipe!
Can you please explain how you made the wholemeal crust?

Many thanks!

Ale

By: laura

laura — Wed, 21 Apr 2010 02:21:43 +0000

I made my first tart last week after reading through this post and feeling quite inspired. My local grocery said they carried comte at one time, but it did not sell well. I believe many Americans are not familiar with it – I had it just for the first time over Christmas (save the cheese plates served to me in Paris on a trip when I was so overwhelmed by the variety I cannot remember all I sampled) after special ordering some as a gift for my mother and sharing it with her – one of the best cheeses I’ve ever had. My tart turned out lovely with Gruyère, asparagus and some Greek yogurt – but I have much to learn and am happy to find that tarts are a very engaging tudor! Thank you for this! I am so enjoying reading through your posts, taking in your beautiful style, and learning from your recipes!

By: Homemade baby’s food — Nourriture bébé préparée maison | La Tartine Gourmande

Fri, 16 Oct 2009 19:02:03 +0000

[...] thinking, every time I was putting food into my mouth, how much she would benefit from those foods. Comté, sole, rice pudding, carrots, zucchini, gratin, sweet potatoes, sweet and savory tarts, kale, [...]

By: Lisa McKinnon

Lisa McKinnon — Sun, 04 Oct 2009 11:19:16 +0000

HI bea, I just made your beautiful tart and it was delicious. Unfortunately, living in Brisbane it is really hard to find French cheese, and my usual sources were all out of comte, so had to settle for an an Australian gruyere. Still delicous – thanks for the recipe.

By: Guilt soother: Macaroni and Cheese with Leeks and Sour Cream - A cooking blog - Kitchenist

Sun, 30 Aug 2009 14:22:02 +0000

[...] know how, as food bloggers*, we like to convince our readers that we always eat like this? That beautiful, creative, well thought out and healthy meals grace our tables daily and [...]