Ingredients for 6 servings:

• 250 g (2 cups) all purpose flour,
  
• 125 g (4 1/2 oz) butter or margarine,
  
• 1/2 glass of water,
  
• 1/2 teaspoon salt

    For the fillings:

• 250 g (1/2 lb) Comté cheese,
  
• 50 g (1/4 cup) butter,
  
• 25 cl (1 cup) milk,
  
• 10 cl (3 1/2 oz) heavy cream,
  
• 1 tablespoon flour,
  
• 3 eggs,
  
• salt, pepper, nutmeg

Preparation Steps:

1. Prepare the pastry, combine all the ingredients, form pastry into a ball, roll it and fit pastry loosely into an ungreased pie mold.

2. Prepare the filling. Melt the butter slowly, add the flour, then the milk and cook a few minutes, stirring constantly until thickened.

3. Add the grated cheese, the heavy cream, beaten eggs and mix with salt, pepper and nutmeg. Pour into the uncooked pastry shell.

4. Bake in a warm oven (400 F) for 45 minutes, until custard is firm and golden.

Wine Pairing Tips: Any dish involving the local Comté cheese is a natural match for the region's whites. This tart is no exception, and a lighter style Chardonnay from the Côtes du Jura or even l'Étoile will make for a refreshing companion to this classic appetizer. You might also want to try a Crémant for a little extra sparkle before the main dish.