1 roll of shortcrust pastry
3 small goat cheeses (crottin chavignol)
or 150 gram of Roque Fort.
200 g diced ham
15 cl of fresh cream
Mix of fresh chopped herbs (parsley, basil, chive, cilantro etc)
Salt and pepper
Preheat the oven to 180 ° C.
Butter a bundt tin well and line the sides of it with the shortcrust pastry. Cut off excess dough from the edges with a sharp knife. Divide the three crottins (or Roque Fort divided it three pieces) and add the diced ham.
Mix the eggs, crème fraîche, salt, pepper, and herbs in a bowl pour this preparation into the tin. Sprinkle the grated cheese over the mixture and bake for 50 minutes.
Remove from the oven and let cool before unmolding.
Serve with a fresh salad and a nice glass of rosé.