John Myers
Ingredients for 12 servings:
- 250 g flour
- 150 ml water, lukewarm
- 10 g yeast
- 70 g Clarified butter, liquid, lukewarm
- 500 g tomatoes
- 500 g zucchini
- 80 g cheese (grated Emmental)
- Salt
- 2 eggs
- 100 g crème fraîche
- 1 tbsp marjoram, chopped
- 1 tbsp thyme, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Mix yeast with water. Put flour in a bowl. Mix lard and water with the yeast and salt to form a smooth dough and let it rise in a warm place. Grease a baking sheet or line it with baking paper. Roll out the dough and press it onto the baking sheet. Press the edges firmly into place. Prick the base with a fork. Slice tomatoes and zucchini and alternately cover the dough with them in a flake-like pattern. Season with salt and sprinkle with cheese. Mix the eggs with the crème fraîche and herbs and spread over the dough. Bake on the lowest rack in a preheated oven at 220°C for about 40 minutes.
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