Cake dauphinois

 




  • 200 g (0,44 LBS) flour
  • 15 cl of stirred cottage cheese
  • 2 St Marcellin cheeses
  • 3 eggs
  • 3 olive tomatoes
  • 1 bunch of chives
  • 50 g (0,11 lbs) walnut kernels
  • 3 teaspoons of sugar
  • 4 tablespoons of olive oil
  • 1 packet of baking powder
  • Nutmeg, salt, pepper


Rinse and dry the tomatoes. Cut them into thick slices. coat them a little oil.

Arrange them on a plate, sprinkle with sugar and let comfit in a low oven for 20 minutes.

In a bowl, break the eggs. 

Add salt, yeast, cheese, a pinch of grated nutmeg and olive oil. 

Whisk to froth.

Incorporate the flour then the crushed walnuts, the St Marcellin cheese cut into cubes, the

tomatoes and finally 2 tablespoons of chopped chives.

Pour the mixture into a buttered cake tin and bake for 35 minutes at 180°C (352) (th 6).

 When the top is nicely browned, remove from the oven, unmold and let cool.

Before cutting.

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