200 g of sundried tomatoes
180 g flour
100 g of feta
50 g grated Gruyere
12 cl of milk
6 cl of oil
1 sachet of baking powder
1 bunch of basil
Buy the ingredients
1 Preheat the oven to 200 ° C (thermostat 6-7). Cut the sun-dried tomatoes into small pieces then drain them. Cut the feta into cubes. Chop the bunch of basil.
2In a bowl, place the flour and baking powder. Add the eggs one by one, then the milk and oil. Mix well to obtain a smooth paste. Salt and pepper.
3Incorporate the pieces of sundried tomatoes, grated Gruyère cheese, chopped basil, diced feta into the dough. Mix again.
4But butter and flour a cake tin. Pour in the cake and cook for about 40 minutes in a medium oven.
Unmold on a wire rack, let cool and serve with a tomato salad sprinkled with basil and drizzled with olive oil or a green salad.