Makes 1 loaf; 10 to 12 appetizer servings

A friend of mine, Marie Boivin, who is also part of a wine-tasting group
that meets monthly at my home, brought this one evening, and it was
the hit of the soirée. Savory and tart, tender and toothsome, it is such a
very French appetizer. Appetizers like this were all the rage in France
in the 1960s, and while they’ve never gone away, they are currently
experiencing something of a revival. There are so many variations on
the theme, and every now and then one of them is exceptional, like this
one.

INGREDIENTS

• 1½ cups (200 g) unbleached all-purpose flour
• Rounded ¼ teaspoon ne sea salt
• 1 tablespoon baking powder
• 6 large eggs
• 1 tablespoon Dijon mustard
• 8 tablespoons (125 g) unsalted butter, melted
• 8 sun-dried tomatoes, finely chopped
• ¼ cup (45 g) pistachios, lightly toasted
• ¼ cup (40 g) pine nuts, lightly toasted
• ¼ cup (40 g) pumpkin seeds, lightly toasted
• 3 ounces (90 g) Parmigiano-Reggiano, finely grated

PREPARATION

1. Preheat the oven to 425°F (220°C). Line a loaf pan with parchment paper. Lightly butter the parchment paper.
2. Sift the flour, salt, and baking powder onto another piece of parchment paper.
3. In a large bowl or the bowl of an electric mixer, whisk the eggs just until they are broken up. Whisk in the mustard, then quickly whisk in the dry ingredients. Fold in the melted butter, then the tomatoes, nuts, seeds, and cheese until thoroughly combined.
4. Turn the batter into the prepared pan. Bake in the center of the oven until the bread is golden on top and a knife inserted in the center comes out clean, about 45 minutes.
5. Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper. Let the bread cool before serving

NOTE:

• You may also add thin strips of prosciutto or other air-cured ham to this bread.
• If you want to serve this as a dressed-up accompaniment to an apéritif, slice it, then slice each slice into four diamond shapes and arrange them on a platter or plate. That way they are a handy, savory little mouthful.
• If you have very dry sun-dried tomatoes, you may want to plump them slightly by steaming them, then carefully pat them dry.