Savory crinkle cake with goat cheese and honey

Ingredients

• 12 phyllo sheets
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 2 eggs
• 1 cup milk
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 goat cheese log
• 3 Tbsp honey (+/-)

To decorate:

• Nuts (like pistachios, walnuts, sesame seeds...)
• Herbs (like fresh rosemary, parsley, chives...)

Materials

• 1 brush
• 8.5 x 8.5 inches square pan

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Toast with figs, goat cream cheese, honey and rosemary

Preparation

• Cut the phyllo sheets so that they are the width of your pan, then pleat them.
• Place all the pleated leaves one after the other in the mold.
  
• Bake for 10 minutes at 350°F (180°C).
• Mix the melted butter and oil and brush the cake.
  
• Bake again for 10 minutes at 350°F (180°C).
• Mix eggs, milk, salt, pepper and rosemary. Pour this mixture, distributing it throughout the mold.
  
• Add slices of goat cheese cut in half in the gaps then drizzle the honey all over the top of the cake. Sprinkle with rosemary.
• Bake for 30 to 35 minutes at 350°F (180°C).
  
• And now, it's ready! You can sprinkle the top with crushed nuts (here pistachios) and why not add chopped fresh herbs (here parsley).