Spaghetti and vegetable cake

Ingredients for 1 servings:

• 300 g flour
• 1 packet of dry yeast
• 150 g butter
• 200 g sour cream
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 m.-large zucchini
• 2 carrots
• 2 stalk(s) Celery
• ½ stalk(s) leek
• 100 g cooked ham
• 200 g sour cream
• 1 can of pizza tomatoes
• 100 g cheese, grated, Emmental or Gouda
• 1 tbsp Italian herbs, frozen
• 120g spaghetti
• salt and pepper
• some olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the dough, knead the flour, yeast, butter, salt, sugar, and sour cream into a smooth dough. Cover the dough and let it rise in a warm place for 30 minutes. In the meantime, finely dice the onion, garlic, bell pepper, zucchini, carrots, and celery. Cut the leek into thin rings and the ham into thin strips. Heat the olive oil in a pan and fry the diced onion and garlic until translucent. Then add the remaining vegetables, season with salt, pepper, and herbs, and simmer for about 5 minutes. Cook the spaghetti in plenty of salted water until al dente. Place the pasta, vegetables, sour cream, ham strips, cheese, and pizza tomatoes in a bowl and mix. Grease a baking dish. Line the dish with 3/4 of the dough, pulling up one edge. Spread the spaghetti and vegetable mixture over the dough. Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the mixture. Bake the cake in an oven preheated to 175°C for about 45 minutes.