• 350g of shortcrust pastry,
  • 500g of fresh button mushrooms,
  • 50g of butter,
  • 2 shallots,
  • 100g of Comté cheese,
  • 10 cl of Jura blanc de Poligny,
  • 30 cl of thick fresh cream,
  • salt and pepper

Step 1

Preheat the th7 oven. Dip a buttered pie pan with the shortcrust pastry, prick the bottom with a fork and cover with dry beans placed on parchment paper. Bake blank for 10 minutes.

Step 2

Meanwhile, peel and chop the shallots. Remove the earthy stems from the mushrooms and wipe them with a cloth before slicing them. Fry them in the pan in hot butter over medium heat. Add the chopped shallots and cook for a few moments before adding salt and pepper. Deglaze with the white wine and reduce.

Step 3

In a bowl, mix the cream with the 3 egg yolks, add the mushroom mixture and the grated Comté cheese. Season with salt and pepper.

Step 4

Beat the 3 egg whites until stiff and gently add them to the mixture.

Step 5

Pour this preparation over the cooked white dough and bake for about 30 minutes in a medium oven (180°).

Step 6

Serve immediately after removing from the oven.