Mediterranean vegetable cake

Ingredients (serves 4)

  • 180g of flour
  • 1 sachet of yeast
  • 3 eggs
  • 10cl of milk
  • 10cl of olive oil
  • 80g of grated Emmental cheese
  • 4 quarters of tomato confit
  • 1/4 red pepper
  • 1 small courgette
  • 100g of fresh goat cheese
  • 40cl of whipping cream
  • Several leaves of basil
  • Salt
  • Pepper

Preparation

  • Preheat the oven to 180 °C (gas mark 4).
  • Prepare the sauce by mixing the cream with the chopped basil, salt and pepper. Place in the fridge to chill.
  • Cut the pepper and the courgette into small slices, then sauté them in olive oil in a frying pan for several minutes, turning them over ever now and then.
  • Let cool. Use this time to mix the flour and yeast. Add the eggs one by one to this mix, then add the milk and lastly the oil. Whisk until this mixture becomes quite smooth.
  • Make sure the goat cheese is properly crumbled. Add this to the mix along with the vegetables and the chopped basil. The tomatoes should be cut into smaller pieces. Add salt and pepper to taste. Mix carefully so as not to crush the cheese.
  • Now pour your mix into an oven mould which has been greased with butter and has a flour-worked surface, then cook for 40 minutes. Ensure the middle is cooked as well by poking the cake with a knife. If the knife comes out a bit moist then give it another five minutes.
  • Unmould whilst still warm. Serve warm, chilled or even cold with the creamy sauce!

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