A savory cake made with a variety of vegetables and cheese, bound together with a flavorful batter. Perfect for a light lunch or as a snack with a side of soup.
Prep 15 min · Cook 45 min · Serves 6-8
Ingredients
Flour1 cup · 125 g
Baking powder1 tsp · 5 g
Salt½ tsp · 3 g
Eggs2 large
Milk1 cup · 250 ml
Olive oil¼ cup · 60 ml
Grated cheese1 cup · 100 g(use a flavorful cheese such as Gruyère or Parmesan)
Chopped vegetables2 cups · 200 g(a combination such as bell peppers, onions, tomatoes, zucchini, and mushrooms)
Herbs1 tbsp · 3 g(a combination such as basil, oregano, and thyme)
Instructions
Preheat your oven to 350°F (180°C).
In a large mixing bowl, combine the flour, baking powder, and salt.
In a separate mixing bowl, beat the eggs and then stir in the milk and olive oil.
Pour the wet mixture into the dry mixture and stir until just combined.
Stir in the grated cheese, chopped vegetables, and herbs.
Pour the batter into a greased 9-inch (23 cm) round cake pan.
Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes before removing it to a wire rack to cool completely.
This is the cake that turns whatever is left in the vegetable drawer into something you're proud to set on the table. My mother-in-law made it look effortless — a bowl, a fork, a handful of this and that — and it was gone before it had fully cooled.
The Chef's Touch Serve the gâteau salé warm or at room temperature, accompanied by a side of soup or salad. It can also be served as a snack with a spread of your choice, such as hummus or tapenade. For a variation, try different cheeses or add some chopped cured meat.
