Tomato, olive and Morbier AOP cake
Difficulty level: very easy
Servings 4 people
Ingredients
- 150 g flour
- 100 g from Morbier PDO
- 80 g dried tomatoes in oil
- 80 g olives black pitted
- 3 eggs
- 120 ml olive oil
- 120 ml of milk
- 10 g yeast chemical
- 5 g salt
- 3 g pepper ground white
- 10 g basil fresh chopped
- 5 g thyme fresh chopped
- 30 g Parmesan grated
- 1 pinch Espelette pepper
Instructions
-
Preheat the oven to 180°C.
-
Prepare the cake mold by buttering it and flouring it. Cut the Morbier into cubes, the dried tomatoes and the olives into pieces.
-
In a bowl, beat the eggs and olive oil. Add the milk and mix.
-
Incorporate the sifted flour and yeast, then the salt, pepper and herbs. Finish by adding the pieces of Morbier, olives and tomatoes.
-
Pour the mixture into the mold, sprinkle with Parmesan and Espelette pepper, then cook for 35 to 40 minutes.
-
Leave to cool for ten minutes, unmold and serve.
© Morbier AOP
