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Gateau Salé, a savory cake from the Provence region of
France, is an easy-to-make and versatile bread. It is traditionally served with
pre-dinner drinks (apéro) and pairs beautifully with soups, salads and other
appetizers.
While Gateau Salé is typically baked in a loaf pan, I
opted for a beautiful vintage round cake pan—a Wear-Ever fluted aluminum pie
pan from the 1950s—that I found at a yard sale!
So
let’s get started with the recipe!
Ingredients:
1 cup spelt flour
1 tbsp. baking powder
1 tbsp. dried herbes de Provence
1/4 tsp. sea salt
1/3 cup olive oil
1 cup plain oat milk
1/2 cup chopped walnut and a few walnut halves to put on gateau batter
1/2 cup chopped pitted Picholine or any other green olives and a few whole olives to put on gateau batter
5 dried figs thinly sliced to put on gateau batter
2 thyme sprigs and a few marjoram leaves
2. Generously brush a 10 or 12 inch deep pie pan with olive oil and set aside.
3. Process the rolled oats in a food processor until they have turned into fine flour.
4. In a medium bowl combine dry ingredients and whisk a few times until well combined.
5. Add oat milk and olive oil to dry ingredients and stir until well mixed.
6. Pour the batter in the greased pie pan, with a spoon level top the batter. Next, place the halved walnut, sliced figs, whole olives, thyme sprigs and marjoram leaves on gateau batter.
7. Place the pan in the preheated oven and bake for 45 minutes.
8. Take the gateau sale out of the oven and place it on a cooling rack for 30 minutes.
9. To release the gateau sale, use a Perry knife to carefully separate it from the sides of the pan. Place a cutting board firmly over the pan and flip them both over. After removing the pan, gently turn the gateau sale over again and cut into slices for serving.
Enjoy & Happy Baking!
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Plant-Based Mediterranean Culinary Services
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