Gateau de Jambon, Olive et Fromage

Xavier and I  have been cooking for the last couple of days getting ready for the next groups. For once, I had a bit of extra time and got to cook too. 

The French call this a gateau or cake.  I call it a bread....a quick bread.  It is perfect for cocktail hour or a picnic.  The bones of the recipe began with Robert Brunel, a chef friend in Avignon.  Of course, I have modified it on more than one occasion to make it work for us in the home kitchen.  Give it a try. Enjoy!

GATEAU DE JAMBON, OLIVE, ET FROMAGE

A Provençql treat!

2 CUPS FLOUR

1 TBS. BAKING POWDER

2 TSP. SALT

FRESHLY GROUND PEPPER

3 EGGS

1/3 CUP OLIVE OIL

1/3 CUP ROSÉ WINE (can substitute white wine)

5 OUNCES COOKED HAM, diced ¼” cubes

1 ½ CUPS COMTE CHEESE, grated

7 OUNCES GREEN OLIVES, coarsely chopped

GRAY SALT

Combine the flour, baking powder, salt, and pepper in a large bowl.  Set aside.

In a separate bowl, whisk together eggs, olive oil, and rosé.  Add to flour mixture and stir just to combine. 

Toss together ham, cheese and olives.  Add to batter and stir to combine.  Pour batter into a well-greased oblong bread pan.  Sprinkle top with gray salt.  Bake at 350 for approximately 1 hour….internal temperature 190 degrees or skewer inserted comes out clean. 

Turn out on rack to cook completely before slicing.