Savoury version of gâteau de ménage, a dual speciality

For the base;

- 250g of flour
- 6cl of milk
- 6cl of single cream
- 1 teaspoon of salt
- 12g of fresh baking yeast (or 1/2 sachet of dried yeast)
- 1 egg
- 50g of very soft butter

For the goumeau:

- 2 eggs
- 25cl de double cream
- Salt and pepper
- 200g  of bacon pieces
- 2 handfuls of grated comté

For the base:

- In a cup, add the yeast to the lukewarm milk.

- In a bowl, mix together the flour, salt, eggs and cream. Then add the mixture of milk and yeast. Mix to a dough, then add the butter and knead for another few minutes.

- Use your fingers to spread the dough into a pie tin, ensuring it partly covers the sides.

- Leave to prove at room temperature for approximately one hour.

- Once the dough has risen, gently press the centre with the flat of the hand to make the dough rise slightly up the sides of the tin again.

- Preheat the oven to 180°C.

For the goumeau:

- In a bowl, mix together the eggs and cream. Add just a little salt and plenty of pepper.

- Pour the mixture over the dough base in the pie tin.

- Place the bacon pieces on top and sprinkle with the grated comté.

- Bake for about 25 minutes until the cream mixture has set and the base has turned golden brown.