Gâteau de ménage is usually sweet, but it also exists in a savoury version. This dish, sometimes called Toutché Franc-Comtois, is a brioche-type base covered with "goumeau". You can add whichever ingredients you fancy but, for this recipe, we suggest bacon pieces and our local comté cheese.

Discover our suggestions for various other traditional recipes from the Jura Mountains.

Make sure you don't forget anything,

Ingredients

 

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

Meules de comté à déguster
Alain Doire - BFC Tourisme

For the goumeau:

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

Follow closely, step by step,

Method

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.

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