Ingredients (for 8 portions)
200 g flour
3 eggs (medium)
10 cl olive oil
10 cl whole or semi-skimmed milk
150 g grated Comté cheese
200 g mushrooms (fresh)
50 g chopped hazelnuts (toasted for more flavour)
1 bunch flat-leaf parsley (about 20 g)
1 sachet baking powder (11 g)
Salt and pepper (to enjoy)
Prepare the ingredients
Preheat the oven to 180°C (6th). Butter and flour a cake tin or line it with baking paper.
Clean and finely slice the mushrooms.
Chop the parsley after washing and drying it.
Cook the mushrooms
In a hot pan, brown the mushrooms with a tablespoon of olive oil until they are lightly golden and have released their water. Set aside to cool.
Prepare the dough
In a large bowl, mix the flour and yeast.
Add the eggs one at a time, then gradually pour in the oil and milk, continuing to beat until the dough is smooth and homogeneous.
Add the toppings
Add the grated Comté cheese, the cooled mushrooms, the chopped hazelnuts and the chopped parsley.
Lightly salt (the Comté is already salty) and pepper generously. Mix well.
Cook
Pour the mixture into the prepared cake pan. Smooth the surface with a spatula.
Bake for about 45 minutes. Check the cooking by inserting a knife blade into the center: it should come out dry.
Cool
Let the cake cool in its pan for 10 minutes before turning it out onto a wire rack to cool completely.
Tips and variations
Gourmet tip: Replace the Comté with Gruyere, Parmesan or a mix of cheeses to vary the flavors.
Vegetarian gourmet version: While the mushrooms are cooking, add a pinch of nutmeg or a little minced garlic.
Storage: This tart will keep for 2-3 days in an airtight container. You can also freeze it in slices and reheat as needed.
