I’d been dealing with a cranky client all week and was exhausted. I wanted a nice gourmet meal, but at the same time I didnt want to leave the house (ever felt that way?). So I used what I had on hand to make this gourmet tasting, gourmet looking, cheesy tart…just what I needed after a stressful day! The gorgeous wedge of french comte cheese Sanjeev picked up a few days ago was simply spectacular in this savory tart.
Comte is a Gruyere type French cheese made from cows milk. Comte is made only with spring and summer milk. I absolutely love this cheese. Actually, I love all cheeses, but I have extra love for Comte. Its slightly sweet, somewhat soft, and melts beautifully.
If you dont like or cant find Comte cheese..
Substitutes for Comte cheese: use Gruyere or fontina instead of Comte. Or if you want to spend less, try a mix of mozzarella and parmesan.
The tarts smelled sooo good in the oven, we were getting hungry quickly! We snacked on the ingredients while waiting for the tarts to bake.
This is a rather heavy, cheesy tart, so I made it in individual mini tart/pie pans. A mini tart along with a salad was a good portion size. If you dont have mini tart/pie tins, you can make this as one large tart and cut it into wedges.
We absolutely loved the saltine cracker crust – it was easy, smelled heavenly, and very yummy!
Broccoli, Baby Potato and Comte (Gruyere) Cheese Tarts in Saltine Cracker Crust: Recipe
makes 6 mini tarts
4oz or 5 small baby potatoes (or use a medium baking potato instead)
1/2 cup low fat milk
1 teaspoon flour
1 teaspoon dijon mustard
3/4 cup comte or gruyere cheese, cut into tiny cubes
1 cup broccoli florets, chopped
2 tablespoons parsley
salt and pepper (keep in mind the cheese, mustard, saltines are all already salty!)
for saltine cracker crust
4oz or 1 sleeve of saltine crackers
4 tablespoons butter, melted
1/2-3/4 cup hot water
Pre-heat oven to 375f.
Wrap the potatoes in a paper towel and micrrowave for 2 minutes or till half cooked. Set aside.
In a bowl, whisk together the milk, flour, and dijon mustard. Then add the cheese, broccoli florets, potatoes, parsley, salt and freshly cracked black pepper and mix well.
To make the saltine cracker crust, place the saltine crackers in a food processor and crush them to a powder. You should get about 1 1/2 cups of crushed saltines. Place this in a bowl, add melted butter and hot water and stir till it comes together like a dough. Now press the saltine cracker crust dough into a non-stick pie or tart pan. Press down on the crust to compact it and also push it up the edges of the pan.
Pour the cheese, broccoli and potato mixture into the tart/pie pan with the saltine crust. Place the pan on a foil lined baking sheet and bake on 375 degrees for about 20 minutes or just till the top of the tart starts to turn golden. Cool tarts a little, then gently lift them off the mould using a knife. Serve tart warm with a salad of your choice.
That looks so good! And you have such great kitchen props.
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I love small tart to eat. This is so nice and easy recipe to follow. Those cheese slices are so cute!
Tart looks fresh and tempt me now! 
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this looks really good.. i feel like it can also be a delicious appetizer for a dinner party.. love it..and i also love cheese particularly anything gruyere like..
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That is a terrific gourmet food, even outside I doubt we can be served like this one
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This looks soooo delicious, and the mini tarts look adorable! One of the things that always holds me back from making tarts is the crust. I absolutely LOVE the idea of using saltines for a crust!!!
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How timely sala!!…. Picked up tart moulds yesterday and was on the look out for something unusual . Cracker crust base is genius. I will have to settle for mozarella and parmesan as i am sure comte or even fontiana will be hard to source here. Love all the wooden props u have used.
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Looks fantastic and love the combo of brocoli and gruyere cheese, wonderful appetizer.
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I never have tried tart before, I love these kinda food. Indeed heavenly, liked the midway snack idea too. I too agree Sonia, this is an easy recipe. Added something new to my to do List
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Looks crisp and perfect…. Awesome clicks!!
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Looks fantastic and damn tempting
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Oh my that looks awesome and the description of the Comte cheese makes me want to try it real soon. As for that saltine cracker crust that’s pure genius.
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yes – ever since i made my Caramelized Potato Leek and Brie Quiche (recipe on blog) i love potatoes, cheese and mustard on my pastry! nice one!
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Sala @ Veggie Belly Reply:
April 9th, 2010 at 2:15 am
ooh i need to go check out your quiche! love cheese with a good dijon mustard
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I don’t know why i come running here when i see your posts – is it the simple yet elegant recipes or the gorgeous pictures? I think BOTH!
I am not a big fan of cheese, except for only pepper jack. that too only a few brands. But these look soooo good and gourmet as you said.
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Thats something new…I will definitely try this. looks good!
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Lovely tarts…i loved the combo of broccoli and baby potatoes .
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Sala! GORGEOUS photos! Not only are your pictures beautiful, but they food is styled in such a loving way. I am beyond impressed. There is no way I would have the patience or creativity to come up with something so lovely.
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Looks so good. When I saw the first picture, i thought the process may not be that easy. But looks so simple. This will make an amazing dish for a dinner party.
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They are such a beautiful tartelettes Sala. Of course adding comte cheese will always make it irresistible. I bet your husband eat more then one tarte, because I know mine will eat at least 3.
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Sala @ Veggie Belly Reply:
April 9th, 2010 at 1:32 pm
good guess! he ate 2
and then another one for breakfast the next day..
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Those tartlets looks delicious!!
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Oh I want these RIGHT. NOW!
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Saltine crust is genius! Can’t wait to give this a try!
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Delicious coincidence,I just baked a broccoli quiche. Love your light cracker crust with the creamy cheese
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Hi. I’ve discovered this via tastespotting, it’s so yummy, love all the ingredients and i adore pies… this recipe si awesome and the pics too!!! BUT: i’ve read and re-read the recipe, and i just can’t find out what the potatoes are for??? because you just do not mention them again after setting them apart…
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Sala @ Veggie Belly Reply:
April 11th, 2010 at 9:20 am
Oops! forgot about the potatoes! I’ve now edited the recipe to include the potatoes. You add them to cheese-br0ccoli mixture
thanks for pointing this out
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claudia Reply:
April 11th, 2010 at 8:22 pm
Thanks!
Can’t wait trying this recipe! :p
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Again, your styling/photography is blowing me away. I’ve been into quiches lately so this isn’t too much of a stretch from there. Never heard of a saltine crust, but it sounds like a great idea!
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Sala, know what “eyes spa” is ? Spa for the eyes….and thats wat I’ve started calling your website. It is so soothing to just look at the pictures you take. You should start charging by picture
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anudivya Reply:
April 13th, 2010 at 5:37 am
I totally second this… you are muti-talented Sala. But please don’t charge poor us for the pleasure of viewing your wonderful pics
You have great props I must say.
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Sala @ Veggie Belly Reply:
April 14th, 2010 at 3:09 am
thanks! no, i wont charge you guys! but Ritesh, if you insist on paying, i wont stop you
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These look so good, and I love their petite size. Ingenious adding a snack idea, I need those sometimes before dinner is done!
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So pretty! And the snack is lovely, too!
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what gorgeous pix! just discovered your site….great stuff.
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This looks so good! I really like how you used crackers to make the crust – so much healthier compared to using buttery pastry.
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Wow, saltine crust??? You are very imaginative Sala. Looks beautiful as ever!
I can’t get over how pretty your pics turn out every single time!!! I need some photography lessons from you.
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Mustard, potatoes, cheese- what can go wrong? Beautiful pictures!
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My kind of cooking…….will definitely try. Beautiful shots Sala
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not sure Comte cheese is actually vegetarian
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These tarts are beautiful and a I love the playful Saltine crust!
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OMG!!! I just made this recipe..it’s a rainy, gloomy day here in New England I thought today would be a good day to try this.
This is absolutely delicious!!!!!!!!!!!!!! Thank you sooooooooo much!! I will be making this for years to come. Thanks for posting on Pinterest…that’s how I found you.
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