top of page

Bundt cake with fresh herbs and cheese


  • 1 roll of shortcrust pastry

  • 3 small goat cheeses (crottin chavignol)

  • or 150 gram of Roque Fort.

  • 200 g diced ham

  • 5 eggs

  • 15 cl of fresh cream

  • Grated cheese

  • 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.



bottom of page