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Savory cake with reblochon, carrots and zucchini
A flavorful cake made with farm reblochon, carrots and zucchini, scented with cumin, thyme, mint and parsley. Ideal for a country lunch or a gourmet appetizer in Haute‑Savoie.
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Critical Success Points
- • Grate the vegetables without over‑grating to retain crunch.
- • Incorporate the liquid mixture into the dry ingredients in several additions to avoid lumps.
- • Do not over‑mix after adding the cheese so it retains its pieces.
- • Bake at 180°C for 45 min, check doneness with the tip of a knife.
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns.
- • Use the grater carefully to avoid cutting your fingers.
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