Clafoutis with tomes des Bauge cheese

1. Clean the mushrooms with a wet knife and cut into strips. Peel the tome des Bauges and cut into fine slices. Wash and chop the chives finely. Preheat the oven at th. 6 – 180°C.

2. Melt 25 g of butter in a pan and toss the mushrooms. Beat the eggs, then add the nutmeg, creme fraiche, chives, and salt and pepper. Mix.

3. Buttered the interiors of 4 ramekins and divide the mushrooms. Pour the egg mixture on top and cover with the tome de Bauges cheese.

4. Bake the clafoutis for 30 minutes in a water bath. Serve hot.

Photo credit : Sucré Salé