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Layered Grilled Vegetable Cake With L'Ange Gardien
4 portions
Ingredients
- 1 red pepper, seeded and quartered
- 1 yellow pepper, seeded and quartered
- 1 zucchini, finely sliced
- 1 small eggplant, finely sliced
- 1 red or Vidalia onion, finely sliced
- 30 ml (2 tbsp.) olive oil
- 8 slices of L’Ange Gardien
- 125 ml (1/2 cup) baby spinach
- Salt and pepper, to taste
Le Fleuron Vinaigrette
- 60 ml (1/4 cup) 15% cooking cream
- 30 ml (2 tbsp.) Le Fleuron, crumbled
- 60 ml (1/4 cup) olive oil
- 15 ml (1 tbsp.) Xeres vinegar
- 15 ml (1 tbsp.) Dijon mustard
- 5 ml (1 tsp.) fresh thyme, finely chopped
- Salt and pepper
Preparation
- Prepare a medium-intensity charcoal fire or set gas BBQ at medium.
- Brush the vegetables with olive oil. Season with salt and pepper. Grill on both sides.
- Use a round pastry cutter to build layers of vegetables, alternating with the slices of L’Ange Gardien, and put the cakes on four plates. Drizzle with vinaigrette and top with a few spinach leaves.
Le Fleuron Vinaigrette
- Heat the cream in a small saucepan. Add Le Fleuron and stir to melt it completely. Strain if desired. While whipping, add the oil, Xeres vinegar, Dijon mustard and thyme. Season with salt and pepper.
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You can use this cheese for this recipe
Accompaniments
These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.