Leek and Mushroom Tart with Comté Reserve

Leek and Mushroom Tart with Comté Reserve

This tart is an elevated, yet nearly effortless recipe that will surely impress your guests and celebrates our best-selling Comté Reserve, sourced from Marcel Petite’s premier affinage, just outside the village of Saint Antoine in the French Jura Mountains. This celebrated cheese is made from raw cow's milk with aromas of hazelnuts, fried onions with an undercurrent of cut grass, wet earth, and straw. There is a humble perfection in these wheels. 

The recipe exudes a savory richness from the Comte and mushroom, with a hint of sweet from the leek in a luscious, flaky crust. 

Capella Comte Reserve Cheese

Ingredient Notes:

Use any combination of mushrooms of your preference: baby portobello, white button, or wild mushrooms, aiming for 1 cup total. Wash leeks thoroughly. 


  • 1 pie crust (premade or scratch, 9” round)
  • 1 cup sliced leeks
  • 1 cup sliced mushrooms
  • 1 cup grated Comté Reserve cheese
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of nutmeg
  • Fresh thyme for garnish 


  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Remove from the oven and set aside.
  3. While the crust is baking, heat a skillet over medium heat. Add the sliced leeks and mushrooms and sauté until they are softened and lightly browned, about 10 minutes. Remove from heat.
  4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Stir in the sautéed leeks and mushrooms, and the grated Comte cheese.
  5. Pour the mixture into the pre-baked pie crust. Bake at 375°F (190°C) for about 35-40 minutes, or until the quiche is set and lightly browned on top.
  6. Remove from the oven and let it cool slightly before slicing.
  7. Garnish with fresh thyme leaves and serve warm.

Serving Suggestions:

  • Enjoy this elegant tart as a main course with a side salad or as an appetizer for a special occasion.
  • Pair it with a glass of crisp white wine or a light-bodied red.



Reading next

Comté: A Golden Essential for Every Cheeseboard
Capella Cheese Vaults: The Art of Preservation

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