Vegetable crinkle cake

Updated at: Wed, 03 Jul 2024 04:47:55 GMT

Step 1

Heat the oven to 190°C

Step 2

Make the veggie crinkle cake: Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom. Open the phyllo package and lay the phyllo sheets flat on your work surface. Working with 2 phyllo sheets at a time, crinkle the sheets together and arrange them in a circular motion in the skillet. Repeat with the remaining phyllo sheets until the base of the skillet is completely covered in crinkled phyllo.

Step 3

Stuff the sliced veggies in between the phyllo sheets. Drizzle 1/4 cup of olive oil on top and season with a pinch of salt all over the top. Place in the oven for 35 to 40 minutes, or until golden on top and hard to the touch.

Step 4

Remove the cake from the oven and reduce the heat in the oven to 350°F (175°C).

Step 5

In a medium bowl, combine the yolks, milk, fennel, paprika, garlic, a few cracks of black pepper and a hefty pinch of salt. Pour the mixture over the baked crinkled phyllo and veggies. Return the skillet to the oven and bake for 25 to 30 minutes.

Step 6

Meanwhile, in a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil. Brush the garlic and parsley using a pastry brush all over the top of the veggie crinkle cake as soon as it comes out of the oven. Slice the veggie crinkle cake into wedges and serve warm.

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Makes leftovers

One-dish