INGREDIENTS
4 eggs
160 g of green olives
200 g of raw ham
150 g grated Gruyère cheese
250g of flour
1 packet of dry yeast
20 cl of olive oil
10 cl of white wine
10 cl of vermouth
PREPARATION
Preheat your oven th.7 (210 ° C).
Whisk the flour and the yeast, the eggs, the oil and the wines with the electric mixer.
Add the rinsed and pitted olives, the diced ham and the grated Gruyere cheese.
Check the seasoning.
Pour into a buttered cake tin and bake for about 1 hour and a half.
Check the cooking.
Unmould and let cool.
Serve with a tomato coulis.
