Imagine a dish that transforms ordinary ingredients into an extraordinary culinary masterpiece. This Leek and Goat Cheese Cake is not just a recipe—it's a gastronomic adventure that will challenge everything you thought you knew about savory cakes! Packed with creamy goat cheese, tender leeks, and protein-rich lentils, this vegetarian sensation promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
- 3 leeks, sliced
- 200g goat cheese
- 1 cup cooked lentils
- 2 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F). Grease a round cake pan (approximately 9 inches) with a little olive oil or butter and line the bottom with parchment paper for easy removal.
- Prepare the leeks by slicing them into thin rounds. Rinse them thoroughly under cold water to remove any dirt or grit, then drain well.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for about 10-15 minutes, stirring occasionally, until they become soft and translucent. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked lentils, sautéed leeks, and crumbled goat cheese. Mix well to ensure an even distribution of ingredients.
- In another bowl, whisk together the eggs and milk until well combined. Pour this mixture into the bowl with the lentil and leek mixture. Stir until everything is evenly coated.
- Pour the mixture into the prepared cake pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for about 40-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- While the cake is baking, prepare the marinated lentils. If you have leftover cooked lentils, you can use them; otherwise, cook 1 cup of dry lentils according to package instructions and let them cool.
- In a small bowl, whisk together olive oil, vinegar, salt, pepper, and any herbs or spices you like (such as thyme or cumin) to create a marinade.
- Once the lentils are cooked and cooled, toss them in the marinade and let them sit for at least 15-20 minutes to absorb the flavors.
- Once the leek and goat cheese cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert onto a serving plate.
- Slice the cake into wedges and serve warm or at room temperature, accompanied by the marinated lentils. Enjoy your delicious vegetarian dish!
Tips
- Clean leeks thoroughly: Slice leeks and rinse carefully to remove all dirt between layers for a clean, grit-free texture.
- Sauté leeks patiently: Take your time caramelizing leeks to develop deep, rich flavors that will enhance the entire cake.
- Use room temperature ingredients: Ensure eggs, milk, and goat cheese are at room temperature for smoother mixing and better texture.
- Don't overmix: Gently combine ingredients to keep the cake light and fluffy.
- Test for doneness: Use the knife test to ensure the cake is fully cooked—it should come out clean from the center.
- Let it rest: Allow the cake to cool for 10 minutes before removing from the pan to maintain its structure.
- Experiment with marinades: Try different herbs and spices in your lentil marinade to customize the flavor profile.
Nutrition Facts
Calories: 154kcal
Carbohydrates: 10g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 65mg
