Tomato confit and Comté Crumbcake

Tomato confit and Comté Crumbcake

10 min
45 min
6 people

Ermitage cheese used : Comté

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  • Comté Ermitage 200g of comté Ermitage
  • flour 180g of wheat flour
  • Backpulver A bag of baking powder
  • eggs 3 eggs
  • olive oil 2cl of olive oil
  • milk 10cl of milk
  • tomato confit 10 petals of tomato confit
  • chapelure 50g of breadcrumbs
  • butter 50g of butter
  • bread pine nuts 1 handful of bread pine nuts


  1. Put the flour and yeast in a bowl.
  2. Add the eggs, oil and milk. Mix with a whisk.
  3. Add the tomato confit, cut into small pieces, and 150g of diced Comté cheese.
  4. Add them to the mixture. Add salt and pepper.
  5. Pour into a cake tin.
  6. Mix the breadcrumbs, butter and 50g Comté together.
  7. Spread the crumble in the tin and add the pine nuts.
  8. Preheat the oven to 180°C (gas mark 6) and bake for 45 minutes.
  9. The blade of the knife should come out clean.

Gourmet tip

Let cool or chill completely before serving with a green salad.