Aged comté cheese royales

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Tarte en fleur

Aged comté cheese royales

Preparation 180 minutes
Service 4 people
Difficulty 6/10


  • 14cl single cream
  • 65g comté aged 24 months
  • 1 egg yolk
  • 1 whole egg
  • 1 gelatin leaf
  • Thin buckwheat pancakes


  1. Preheat the oven to 180 C/350 F/gas 4.
  2. With a pastry cutter, make buckwheat pancake circles (ideally the diameter of your silicone baking moulds).
  3. Place between two pieces of baking paper on an oven dish and bake for 15 mins.
  4. The pancake circles are ready when crisp.
  5. Soak the gelatin leaf in cold water for 5 mins and drain. Grate the cheese.
  6. Heat the cream and add the gelatine. Add the grated cheese, the egg and the egg yolk. Mix well.
  7. Pour the mixture into greased silicone moulds. Bake at 100 C/210 F/gas ¼ for 20 mins.
  8. Remove the comté royales from the moulds and refrigerate for at least 2 hours before serving them on the buckwheat pancake crisps.