Savoury Financiers with Tomme de Franche Comté
Ingredients
-
50g of Tome du Lomont
-
70g of tuna
-
50g of wheat flour
-
50g of crushed hazelnuts
-
½ bag of baking powder
-
70g of sunflower oil
-
3 whites of egg
-
Salt
Preparation
- Grate the Tomme de Franche Comté cheese.
- Mix the flour, yeast, oil and egg whites in a bowl. Salt the dough.
- Add the cheese and crumbled tuna.
- Pour into financier moulds and bake for 15 minutes at 180°C (gas mark 6)
- Turn out of the mould and allow to cool before serving.
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