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Cake salé with Pesto and Dried Tomatoes
Cake salé with Pesto and Dried Tomatoes
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A homemade Mediterranean inspired French savory cake with pesto and dried tomatoes to surprise your guest for the starter. A cake salé is also called salty bread or savory cake and comes in many variations with vegetables, cheeses, nuts etc. Can be served as appetizer, starter, side dish or to bring on a picnic.

Ingredient List for 8 servings:
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100 gr Dried tomatoes
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3 tablespoons Green pesto
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3 Eggs
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100 gr Parmesan cheese
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150 gr Flour
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8 gr Baking powder
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130 ml Milk
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100 ml Sunflower oil
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5 Basil leaves
Oven temperature:
180
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Grate the parmesan cheese.
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Cut the tomatoes in slices.
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Cut the basil with a scissor.
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Stir the flour, baking powder and eggs together.
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While stirring add the milk and oil.
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Add the tomatoes, basil, and pesto and mix well.
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Butter a baking form for bread.
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Place in the middle of the oven for 40 minutes. Take it out and let it cool down.
A selection of recipes from the same country.
This recipe is from France
This is a delicious pie filled with soft onion and bacon covered with a layer of melted cheese. The pie can be a lighter dinner on Friday evening or perfect for brunch or lunch on Sunday.
This is more of a mingle food than a typical soft bread. It is salty thanks to the ham and olives. If you cut the bread in small cubes it is better served as a starter or a side dish than on the breakfast table. It is possible to change to black olives if you prefer it over the green ones.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
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