Cake aux Tomates, Basilic et Le Pizy
Recipe Ingredients
3 eggs
150 g (5.3 oz) of sifted flour
1 small 8 g yeast envelope
80 ml (1/3 cup) of olive oil
125 ml (1/2 cup) of milk
100 g (3.5 oz) of grated gruyere cheese
200 g (7 oz) of Le Pizy cheese
2 red tomatoes
1 tbsp of olive oil
8 leaves of basil
2 pinches of salt
2 pinches of pepper
Directions
- Preheat oven at 180 degrees C (350 degrees F).
- Pass the tomatoes under boiling water for a few seconds.
- Peel, seed and dice the tomatoes. Place the tomatoes with 1 tbsp of oil in a pan, add salt and pepper and simmer for a few minutes. Let dry out and cool down.
- In the meantime, cut "Le Pizy" into small pieces; mix them into the tomatoes along with the chopped basil.
- In a large bowl, whip the eggs, flour and yeast. Slowly incorporate the olive oil and the pre-heated milk. Add the gruyere cheese and mix well. Incorporate the tomatoes and Le Pizy mixture and stir until well blended.
- Pour the batter mixture into a non-greased loaf pan and place in the oven for 45 minutes (or until a wooden toothpick inserted in the center of the cake comes out clean and cake begins to pull away from sides of pan).
Serves 5 – 6