Épingler A whimsical, savory cake inspired by classic ratatouille, layered with vibrant vegetables and herbs, and topped with a tangy pickle glaze for a surprising finish.
I first made this Chaos Ratatouille Cake for a festive gathering and it was an instant conversation starter. The unexpected pickle glaze delighted everyone and the vibrant vegetable layers looked stunning on the table.
Ingredients
- Eggplant: 1 medium, thinly sliced
- Zucchinis: 2 medium, thinly sliced
- Yellow squashes: 2 medium, thinly sliced
- Red bell pepper: 1 large, thinly sliced
- Yellow bell pepper: 1 large, thinly sliced
- Tomatoes: 2 medium, thinly sliced
- Red onion: 1 large, thinly sliced
- Eggs: 4 large
- Ricotta cheese: 1 cup whole-milk
- Parmesan cheese: 1/2 cup grated
- Mozzarella cheese: 1 cup shredded
- Fresh basil: 1/4 cup, chopped
- Fresh thyme leaves: 2 tbsp
- Olive oil: 2 tbsp, plus 2 tbsp for the glaze
- Salt: 1 tsp, divided
- Ground black pepper: 1/2 tsp
- Dill pickles: 1/2 cup, finely chopped (for glaze)
- Pickle brine: 1/4 cup (for glaze)
- Honey: 1 tbsp (for glaze)
- Dijon mustard: 1 tbsp (for glaze)
Instructions
- Prepare Pan and Oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Roast Vegetables:
- Arrange the eggplant, zucchini, squash, bell peppers, tomatoes, and onion slices on baking sheets. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Roast for 15 minutes until just tender. Set aside to cool slightly.
- Mix Cheese Filling:
- In a large bowl, whisk together eggs, ricotta, Parmesan, mozzarella, basil, and thyme. Season with a pinch of salt and pepper.
- Layer Cake:
- Layer a third of the roasted vegetables in the prepared pan. Spread a third of the cheese mixture over the vegetables. Repeat layers twice more, finishing with a layer of vegetables on top.
- Bake:
- Bake for 35 minutes until the center is set and the top is lightly golden.
- Prepare Pickle Glaze:
- In a small bowl, whisk together chopped pickles, pickle brine, honey, Dijon mustard, and olive oil until well combined.
- Cool & Unmold:
- Let the cake cool in the pan for 10 minutes. Release the springform and transfer to a serving plate.
- Finish and Serve:
- Drizzle the pickle glaze generously over the top just before serving. Slice and enjoy warm or at room temperature.
Épingler This cake became a new tradition for our family movie nights, paired with laughter and plenty of napkins for the generous pickle glaze. Everyone takes turns guessing the secret glaze ingredient!
Required Tools
9-inch springform pan, baking sheets, mandoline or sharp knife, mixing bowls, whisk, parchment paper
Allergen Information
Contains egg and dairy. Mustard and some cheeses may be allergens. For strict vegetarians, confirm cheese labels are suitable.
Nutritional Information
Each serving provides: Calories 270, Total Fat 17 g, Carbohydrates 17 g, Protein 13 g.
Épingler This Chaos Ratatouille Cake will inspire culinary creativity and surprise every guest. The pickle glaze truly makes it unforgettable.
Questions fréquentes sur la recette
- → What vegetables work best for layering?
Eggplant, zucchini, yellow squash, bell peppers, tomatoes, and onion create vibrant, flavorful layers for this savory cake.
- → How do you prevent soggy layers?
Roasting the vegetables before assembling helps remove excess moisture and keeps each slice intact and delicious.
- → Can this be prepared ahead?
Yes, assemble and bake in advance, then add the pickle glaze just before serving. Enjoy warm or at room temperature.
- → Are there vegan options for this dish?
Absolutely! Swap dairy cheeses and eggs with vegan alternatives and the glaze remains naturally plant-based.
- → What wines pair well with it?
Crisp white wines such as Sauvignon Blanc or a dry Riesling accentuate the fresh vegetable flavors beautifully.
- → Any suggested garnishes or sides?
Fresh basil, parsley, or chives make excellent garnishes; pair with a simple green salad for a complete meal.