Ingredients
- 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.
