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Layered Grilled Vegetable Cake With L'Ange Gardien

Layered Grilled Vegetable Cake With L'Ange Gardien

4 portions


  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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