Chaos Ratatouille Cake Pickle (Version imprimable)
Rustic vegetable layers meet tangy pickle glaze for a vibrant, savory cake with French-inspired flair.
# Ingrédients:
→ Vegetables
01 - 1 medium eggplant, thinly sliced
02 - 2 medium zucchinis, thinly sliced
03 - 2 medium yellow squashes, thinly sliced
04 - 1 large red bell pepper, thinly sliced
05 - 1 large yellow bell pepper, thinly sliced
06 - 2 medium tomatoes, thinly sliced
07 - 1 large red onion, thinly sliced
→ Filling & Binding
08 - 4 large eggs
09 - 1 cup whole-milk ricotta cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup fresh basil, chopped
13 - 2 tablespoons fresh thyme leaves
14 - 2 tablespoons olive oil
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon ground black pepper
→ Pickle Glaze
17 - 1/2 cup finely chopped dill pickles
18 - 1/4 cup pickle brine
19 - 1 tablespoon honey
20 - 1 tablespoon Dijon mustard
21 - 2 tablespoons olive oil
# Étapes:
01 - Preheat oven to 375°F. Lightly grease a 9-inch springform pan and line with parchment paper.
02 - Arrange eggplant, zucchini, yellow squash, bell peppers, tomatoes, and onion slices on baking sheets. Drizzle with olive oil and season with kosher salt and black pepper. Roast for 15 minutes or until just tender. Allow vegetables to cool slightly.
03 - In a large mixing bowl, whisk together eggs, ricotta, Parmesan, mozzarella, basil, and thyme. Season mixture with a pinch of salt and black pepper.
04 - Layer one-third of roasted vegetables in prepared pan followed by one-third of cheese mixture. Repeat twice, finishing with a vegetable layer.
05 - Place pan in oven and bake for 35 minutes, until center is set and top is lightly golden.
06 - In a small bowl, whisk together chopped dill pickles, pickle brine, honey, Dijon mustard, and olive oil until smooth.
07 - Allow baked cake to cool in pan for 10 minutes before releasing springform and transferring to serving plate.
08 - Drizzle pickle glaze generously over the top. Slice and serve warm or at room temperature.
# Additional Tips::
01 -
- Bright layers of roasted vegetables provide rich flavor and beautiful presentation
- The tangy pickle glaze brings a unique twist to a classic French-inspired dish
02 -
- The cake contains eggs and dairy, so it is not suitable for vegan diets unless substitutions are made
- Dijon mustard and cheese may contain allergens, always check packaging for dietary needs
03 -
- Use a mandoline for uniform vegetable slices
- Roast the vegetables ahead for deeper flavor and streamlined assembly