- 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
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.
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.
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.
Beat the 3 egg whites until stiff and gently add them to the mixture.
Pour this preparation over the cooked white dough and bake for about 30 minutes in a medium oven (180°).
Serve immediately after removing from the oven.