My green spring cake, savory

Ingredients for 4 servings:

• 500 g flour (wheat or whole grain)
• 1 cube of yeast
• 1 tsp salt
• 1 tsp sugar
• 150 g wild garlic
• 2 bunch of spring onions
• 2 cloves garlic
• 150 g goat’s cheese
• 2 cups sour cream
• 50 g pine nuts
• salt and pepper
• some Parmesan, freshly grated
• 2 cups water, lukewarm

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a yeast dough from the flour, yeast, sugar, and salt with 2 cups of lukewarm water. Wash the wild garlic and cut into medium-thin strips, leaving out the stalks. Trim the spring onions and slice them into rings. Mix the sour cream with the 2 crushed garlic cloves, salt, and pepper to create a base, which is then spread on the rolled-out yeast dough like tomato sauce for pizza. Then add the wild garlic and spring onions as a topping. Drain the goat’s cheese, if desired, and scatter it in chunks over the vegetables. If desired, add some freshly grated Parmesan cheese. Lightly toast the pine nuts in a non-stick pan and sprinkle them over the cake at the end. Bake the traybake at 175°C for about 20 minutes.