Tomato confit and Comté Crumbcake
Ingredients
-
200g of comté Ermitage
-
180g of wheat flour
-
A bag of baking powder
-
3 eggs
-
2cl of olive oil
-
10cl of milk
-
10 petals of tomato confit
-
50g of breadcrumbs
-
50g of butter
-
1 handful of bread pine nuts
Preparation
- Put the flour and yeast in a bowl.
- Add the eggs, oil and milk. Mix with a whisk.
- Add the tomato confit, cut into small pieces, and 150g of diced Comté cheese.
- Add them to the mixture. Add salt and pepper.
- Pour into a cake tin.
- Mix the breadcrumbs, butter and 50g Comté together.
- Spread the crumble in the tin and add the pine nuts.
- Preheat the oven to 180°C (gas mark 6) and bake for 45 minutes.
- The blade of the knife should come out clean.
Gourmet tip
Let cool or chill completely before serving with a green salad.
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