Ketchup and Comté

Recipe: Ketchup and Comté

Ketchup and Comté recipe for a dinner aperitif, the sweetness of ketchup will surprise you with these little Comté canapes. The ketchup retains its texture after cooking, it is soft to see a little runny and deliciously fragrant. We bite into these small puff pastry, they often go first, both by children and adults. I always have a bottle of ketchup at home so that I can make these little canapes at the last minute.

Recipe ingredients

  • Ketchup and Comté recipe for 4 people: 20 mini tarts
  • 1 roll of puff pastry
  • 25 cl of ketchup
  • 80 g of Comté

Instructions

  1. Unroll the very cold puff pastry.
  2. Cut the puff pastry rounds with a cookie cutter.
  3. Place each round of puff pastry in the mold with imprints.
  4. Prick each tart shell with a fork.
  5. Cut the county into cubes.
  6. Place the ketchup at the bottom of the tarts.
  7. Place a county cube on each footprint.
  8. Place in a hot oven at 200 ° for 20 minutes, low position of the oven.

Preparation time: 15 minutes
Cooking time: 20 minute (s)
Number of people: 12 tartlets
4 star rating: 1 review

What wine to drink with: Ketchup and Comté

My favorite wine for this recipe: Bandol rosé Cépage Mourvèdre; Cinsault; Grenache noir

Temperature between 08 ° and 10 °

Place the puff pastry Pour the ketchup Lay the county Plate Zoom

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