Tome des Bauges clafoutis

Preparation

1. Clean the mushrooms using a moist brush. Cut into slices.

2. Remove the rind from the Tome, and cut into thin slices.
   Wash and finely chop the chives.

3. Preheat the oven to 180° (th.6).

4. In a frying pan, melt 25g butter and sauté the mushrooms in it.

5. Whip the eggs into an omelette, add the nutmeg, crème fraîche and chives. Mix together.

6. Grease the inside of individual ramekins, and share the drained mushrooms between them.

7. Pour in the egg mixture and cover with slices of Tome.

8. Place in a bain marie in the oven for 30 minutes. Serve hot!

   You can use different mushroom varieties in this recipe (ceps, girolles, pleurotus mushrooms etc.).