Baked vegetable cake

Ingredients for 1 servings:

• 750 g dough (potato dough for potato pancakes, ready-made product)
• Salt
• pepper
• 1 small onion(s)
• 50 g flour
• 3 eggs
• 300 g broccoli
• 1 carrot(s)
• 1 small zucchini
• 1 bell pepper(s), red
• 200 g crème fraîche
• 100 g cheese, grated Emmental
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 220°C (fan oven 200°C). Place the potato dough in a bowl and season generously with salt and pepper. Peel and finely dice the onion, then add it to the potato dough along with the flour and 1 egg. Grease a 28 cm Ø tart tin, pour in the dough and smooth it out, and pre-bake in the middle of the oven for 15 minutes. Meanwhile, bring plenty of salted water to a boil for the vegetables. Trim and wash or peel the vegetables. Cut the broccoli into florets and the stalks into ½ cm thick slices. Dice the carrots and zucchini into small cubes and slice the bell peppers. Blanch all the vegetables in boiling salted water for 2-3 minutes, drain well, then rinse in ice-cold water and drain well. Whisk the remaining 2 eggs with the crème fraîche and cheese and season with salt and pepper. Spread the vegetables on the pre-baked dough and drizzle with the egg mixture. Reduce oven temperature to 200° (fan oven 180°) and bake the cake for another 25 minutes.