Peel the onions and cut them into fine slices. Break the eggs, beat them, then season with salt and pepper. Roughly tear the chervil.
Over a low heat, soften the onions with a small amount of olive oil in a small (22cm) non-stick pan. Add the chervil and then a third of the beaten eggs and increase the heat. When the omelette is cooked to your taste, place it on a plate and repeat the procedure to make three omelettes.
Place an omelette in front of you and garnish it with three slices of Comté. Cover this omelette and the cheese with another omelette, more slices of Comté and finish by placing another omelette on top. Cut the cake into 2cm2 squares and place cocktail stick through the centre.
Serve either warm or cold.
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