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While we usually think of a gâteau as a sweet dessert, this savory style—known in France as a gâteau salé or cake salé—has a wonderful culinary history. It rose to fame in French home kitchens as a relaxed, rustic alternative to formal dining. Instead of capping off a meal, it is traditionally sliced into small cubes or wedges and served during l'apéro (the pre-dinner drinks and social hour) as the perfect savory aperitif to enjoy with guests. Pour yourself a glass of crisp white wine or rosé, and dive into a slice of summer!
So let's start with the recipe!
Prep Time & Yield
- Prep time: 15 minutes
- Bake time: 45–50 minutes
- Yield: One 9x5 inch loaf (about 8–10 slices)
Ingredients
The Pure Plant & Olive Oil Liquid Base:
- ½ cup premium extra-virgin olive oil
- 1 cup unsweetened oat milk
The Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
The Fresh Garden Star Elements:
- 2 cups fresh garden cherry tomatoes (divided)
- 2 tablespoons fresh herbs de Provence, finely chopped
Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F. Lightly grease your 9x5 inch loaf pan with olive oil, then line it with parchment paper, leaving a little overhang on the sides for easy lifting later.
2. Prepare the Tomatoes
Wash and thoroughly dry your cherry tomatoes. Set aside ¾ cup of the prettiest ones to press onto the top. Take the remaining 1 ¼ cups of tomatoes and toss them in a tiny pinch of flour (this keeps them from sinking straight to the bottom of your loaf).
3. Whisk the Dry Ingredients
In a large bowl, whisk together the 2 ¼ cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Stir in your finely chopped fresh herbs de Provence until distributed evenly.
4. Mix the Wet Ingredients
In a separate bowl, simply whisk together your ½ cup of olive oil and 1 cup of oat milk until combined.
5. Mix the Batter
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing the very second the flour streaks disappear. Gently fold in the flour-dusted cherry tomatoes.
6. Assemble the Loaf
Spoon the thick batter into your prepared 9x5 inch loaf pan and smooth out the top. Take your reserved ¾ cup of whole cherry tomatoes and press them elegantly into the surface of the batter, burying them about halfway so they look beautiful when baked.
7. Bake to Golden Perfection
Bake at 350°F for 45 to 50 minutes. The gâteau salé is done when the top is a deep golden brown, the tomatoes on top are blistered, and a toothpick inserted into the center comes out clean.
8. Cool and Slice
Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper handles. Let it cool on a wire rack for about 15 minutes before slicing so the juicy tomatoes settle.
Bon Appétit!
Ellie Lavender
Space Curator & Avant-Garde Chef
