📌 Franc-Comtoise Tart with Mont d’Or and Smoked Sausage

Posted 4 May 2026 by: Admin #Recipes

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Servings

4 to 6 servings

In January, when it’s cold and the desire to cook is inversely proportional to the temperature outside, this tart is a lifesaver. One hour in total, one pan, one mold. It’s the kind of recipe you make every winter without even thinking about it.

Final result — A generous slice of Franc-Comtoise tart, with melting Mont d’Or and golden smoked sausage.

The tart comes out of the oven with a golden crust like light caramel on the edges, and the melted Mont d’Or everywhere — slightly browned in some spots, still trembling in others. The smell that wafts out is that mixture of warm smoke and heated cream that immediately clears the kitchen. Underneath, the leeks have melted to the point of almost disappearing into the creamy mixture. A slice cuts cleanly, the filling holds, and the first bite is hot and dense, with that lingering smoky finish.

Why you’ll love this recipe

✓55 minutes for a real winter dish : No need to block out your Sunday afternoon. The sausage poaches while the leeks melt, and the tart bakes while you set the table.

✓Mont d’Or does 80% of the work : It melts on its own, seasons on its own, and flavors on its own. You cut it into pieces, place it on the filling, and the oven takes care of the rest. It’s the kind of ingredient that requires no effort.

✓Three main ingredients, period : Smoked sausage, cheese, leeks. The rest is just binding. No long list, no complicated shopping.

✓It reheats well : The next day in the oven at 160°C for ten minutes, it’s still very good. Not as good as fresh out of the oven, but still very good.

Ingredient Notes

Ingredients

Simple and generous ingredients that make this Comtoise tart so rich.

Smoked turkey sausage : This is the smoky soul of this tart. Look for a dense smoked turkey sausage, not spongy — some supermarkets have it in the deli or catering section. Poaching it in simmering water (not boiling, an important nuance) allows it to keep its juices instead of losing them in the cooking water.
Mont d’Or : A seasonal cheese found from October to about April. For this recipe, half is enough. It should smell strong, but not like ammonia: if it stings your nostrils aggressively, it’s over-matured. In a box, it keeps for a few days in the refrigerator once opened — wrap the top well.
Leek whites : We only use the white and very light green parts — the dark green leaves are too fibrous and too strong for this tart. Wash them well between the layers before cutting, as there is often hidden dirt inside. The goal in the pan: translucent and completely soft, not just softened.
Heavy cream : Thick, not liquid. Liquid cream makes the mixture too fluid and it leaks under the dough during baking. Two or three spoonfuls, no more — the Mont d’Or already brings plenty of creaminess on its own.

The sausage: start there, it’s the only thing that takes time

Plunge the smoked turkey sausage into a pot of simmering water — a few bubbles on the surface, not a violent boil. Thirty minutes at this pace. Meanwhile, take care of the leeks, the dough, and the mixture. The advantage of this long cooking process is that it relaxes the sausage and allows for clean slicing without it bursting. Let it cool for five minutes before cutting: when warm, the skin slides and the slices hold together better.

The leeks: the part everyone rushes

This is where it happens. The leeks must cook for a long time — eight to ten minutes over low heat — until they are completely melted, translucent, almost transparent. If you stop too early, when they are just softened on the surface, the texture in the tart will be fibrous and slightly bitter. In a pan with a drizzle of oil, they should sweat gently: you hear that dull little sizzle that gradually fades, a sign that the water is evaporating. Add pepper, do not add salt. The sausage and Mont d’Or will take care of that.

The assembly, and why the order matters

Start with the leeks on the bottom of the pricked pastry — they form a base that absorbs the mixture and prevents the pastry from getting soggy underneath. The sausage slices go on top, regularly spaced. The mixture (eggs, cream, nutmeg, pepper) is poured over everything, and the Mont d’Or comes last: cut into large cubes or spoonfuls, distributed over the entire surface. As it melts, it will mix with the filling and create creamy pockets everywhere. Heat at 180°C, 35 minutes — the crust should be golden on the edges and the cheese slightly gratinated in the center.

Tips & Tricks

Do not salt the mixture: the Mont d’Or and smoked sausage already season the tart significantly. Taste after cooking if needed, but it’s rarely necessary.
Let sit for 5 minutes out of the oven before cutting: the boiling Mont d’Or runs everywhere when cut. Five minutes is enough for it to stabilize so the slices stay neat.
If you can’t find Mont d’Or out of season, a Vacherin can help — slightly different texture, but the result remains creamy.

Close-up — That melted Mont d’Or over the filling is exactly why we make this tart.

FAQs

Can I use another cheese if I can’t find Mont d’Or?

Mont d’Or is seasonal (October to April approx.), so out of season, a Vacherin Fribourgeois or a smaller amount of Époisses can replace it. The result will be different — less runny, more pronounced depending on the chosen cheese — but the tart remains very good. Avoid hard cheeses like grated Comté: they melt less well and give a texture that is too dry.

Can I prepare this tart in advance?

You can prepare the elements separately the day before: the poached and sliced sausage, the melted leeks, the egg-cream mixture in the fridge. Assembly and baking are done the same day to ensure a crispy crust. A tart already baked and reheated in the oven remains okay, but the pastry loses bit of its texture.

How to store and reheat the Franc-Comtoise tart?

It can be kept for 2 days in the refrigerator, covered with film. To reheat, 10 to 12 minutes in the oven at 160°C is enough — avoid the microwave which irremediably softens the pastry. Take it out of the fridge 15 minutes before reheating to avoid a thermal shock that makes the filling soggy.

My leeks are still fibrous in the tart, what happened?

This is the most common problem: the leeks didn’t cook long enough in the pan before going into the tart. They must be melted, translucent and almost soft — not just softened on the surface. Allow 8 to 10 minutes over low heat, without a lid, stirring regularly so they sweat evenly.

The tart releases water during baking, how to avoid it?

Two possible causes: the leeks were undercooked in the pan and released their water into the tart, or the cream used was too liquid. Evaporating the water from the leeks in the pan is essential, and use only thick heavy cream (not pouring cream) for the mixture.