John Myers
Ingredients for 1 servings:
- 250 g flour (wholemeal spelt, whole wheat or type 1050)
- 70 g butter or clarified butter, liquid, warm
- 150 ml warm water (more or less depending on the type of flour)
- 10 g yeast, fresh
- ½ tsp salt
- 500 g tomatoes
- 400 g zucchini
- 2 m.-sized eggs
- 1 tbsp marjoram or oregano
- 100 g crème fraîche
- 100 g cheese (e.g. Emmental), grated
- salt and pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Make a smooth yeast dough from the first five ingredients and cover and let it rise in a warm place. Line a baking sheet with baking paper, roll out the dough, and place it on the sheet, forming a rim. Preheat the oven to 220°C. Wash the tomatoes and zucchini, slice them, and arrange them in a flake-like pattern on the dough base. Season with salt and pepper, and sprinkle with cheese. Whisk the eggs with crème fraîche and marjoram and spread it over the vegetables. Bake the cake on the bottom rack of the oven for about 40 minutes and serve while still warm.
Facebook Comments