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Savory cake with reblochon, carrots and zucchini

Recipe by Dad in Cooking

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.

EasyFrenchServes 6

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Source Video
39m
Prep
45m
Cook
10m
Cleanup
1h 34m
Total

Cost Breakdown

Total cost:$8.13
Per serving:$1.35

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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