Crostata with vegetables

Ingredients for 4 servings:

• 200 g butter or margarine
• 200 g whole wheat flour
• 75 g corn flour
• 1 tbsp sugar
• 1 tsp sea salt
• 2 tbsp water, ice cold
• 1 medium-sized red bell pepper(s)
• 1 medium-sized bell pepper(s), yellow
• 1 small zucchini
• 2 m.-large shallot(s)
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 tsp sea salt
• 50 g Parmesan
• 1 bunch of fresh herbs (thyme, oregano)
• 100 g cheese (sliced ​​cheese)
• 1 small egg(s) for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Mix the flour and ice-cold water together to make a dough and chill. Dice the bell peppers and ring the shallots. Grill on a baking sheet with olive oil and sea salt for about 15 minutes at 200°C. Transfer to a bowl, then finely chop the garlic and herbs and add them. Roll out the dough slightly larger than the baking sheet and sprinkle with Parmesan cheese. Cut the zucchini into 5 mm thick slices and place on the dough. Fold over the edges and brush with the beaten egg. Bake at 200°C for about 25 minutes. In the meantime, grate the semi-hard cheese, remove the pre-baked crostata from the oven, spread the bell pepper, onion and herb mixture over the center, leaving the edges free, and sprinkle with the cheese. Bake for another 10 minutes, until the cheese has melted but is not yet browned.