Savoury tomato confit cake with artichokes

1. Preheat the oven at 180°C (th. 6). Drain and chop 5 artichokes, also 6 to 8 tomato confits. Grate 100 g of emmental.

2. Wash, dry and chop the fresh spinach leaves. Melt 80 g of butter.

3. In a bowl, whisk 3 eggs with 1 pinch of salt. Pour in 150 g of flour, 1 packet of yeast, melted butter and 10cl of milk. Continue to stir.

4. Add the tomatoes, artichokes, spinach and cheese. Mix and season to taste.

5. Pour into a loaf pan lined with parchment paper. Bake for 50 minutes. Check the doneness with a tooth pick. Leave to cool.

Our cooking tip: Use muffin moulds if you want to serve as appetizer or starter.

Photo credit: Sucré Salé