Mediterranean vegetable cake

Ingredients for 4 servings:

• 300 g rye flour
• 150 g quark or yogurt
• 8 tbsp olive oil
• 10 g yeast
• oregano
• Thyme
• Salt
• some milk
• 2 zucchinis
• 4 carrots
• 2 onions
• 5 large tomatoes
• oil
• 1 handful of black olives, pitted, quartered
• 100 g ricotta
• 2 eggs
• 400 g sheep’s cheese, crumbled
• some oregano
• Thyme
• rosemary
• salt and pepper
• 1 handful of pine nuts, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dough: Combine flour, milk, quark/yogurt, olive oil, spices, and yeast in a bowl and make a dough. Line a greased baking dish with the dough and bake in the oven at 200°C for 10-15 minutes to prevent the dough from becoming soggy with the vegetables. Topping: Peel the carrots. Cut all the vegetables into bite-sized cubes (size depends on your preference) and fry them in a pan with oil, then drain well. Mix the ricotta with the olives, feta cheese, and spices. Add the fried vegetables and season to taste. Then add the eggs, mix everything together, and immediately pour onto the dough. Bake in the oven at 180°C for about 30 minutes and serve with toasted pine nuts. The baking time may be longer or shorter depending on the liquid in the vegetables.