Cake salé aux légumes et herbes fraîches

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Cake salé aux légumes et herbes fraîches. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cake salé aux légumes et herbes fraîches, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cake salé aux légumes et herbes fraîches delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cake salé aux légumes et herbes fraîches is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cake salé aux légumes et herbes fraîches estimated approx 30 min.

To begin with this particular recipe, we must prepare a few components. You can cook Cake salé aux légumes et herbes fraîches using 17 ingredients and 5 steps. Here is how you can achieve it.

Une envie de légumes ? Un apéro sympa entre amis ? Un repas vite prêt ?
Accompagné d’une salade verte, ce cake salé léger et sain ravira tous les palais cet été ! 🌞🌼

#posterestival

Ingredients and spices that need to be Make ready to make Cake salé aux légumes et herbes fraîches:

1. 2 carottes
2. 2 oignons
3. 1 petite courgette
4. les fanes des carottes…
5. 100 g d’olives noires
6. 120 g farine
7. 1 sachet levure
8. 150 g lait
9. 7,5 cl et 1 càs d’huile d’olive
10. 3 œufs
11. 2 CàC grosses de pesto d’ail des ours
12. 1 CàS grosse de moutarde
13. 3 CàS graines de courges toastées
14. 2 CàS graines de sésame noir toasté
15. Sel, poivre
16. piment d’Espelette
17. 1 gros bouquet d’herbes fraîches ciselées : ciboulette persil âcre thym romarin

Instructions to make to make Cake salé aux légumes et herbes fraîches

1. Récupérez les fanes de carottes, lavez-les soigneusement et émincez-les. Faites de même pour les herbes fraîches.
2. Couper les oignons, les carottes, la courgette en petits dés, les faire revenir avec une cuillère à soupe d’huile d’olive dans une sauteuse 5 minutes.
3. Entre temps, dans un saladier, battez les œufs avec le lait.
   Ajoutez la farine, la levure et les 7,5 cl d’huile d’olive.
   Mélangez jusqu’à avoir une pâte homogène.
4. Ajoutez les légumes à la pâte, le pesto, la moutarde, les herbes ciselées, les olives émincées, les graines ainsi que les fanes de carottes.
   Assaisonnez, mélangez.
5. Enfournez pour 25-30 minutes à 180°C. Vérifiez la cuisson à l’aide une pointe de couteau.

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