savory cheesecake

Ingredients for 1 servings:

• 500 g wheat flour
• 1 bag(s) of dry yeast
• 1 tsp salt
• 1 tsp oregano, dried
• 1 pinch(s) nutmeg
• 2 m.-sized eggs
• 2 cups of sour cream, 200 g each
• 300 g zucchini
• 150 g lean ham cubes
• 300g Camembert(s)
• 1 cup sour cream, 200 g each
• 2 m.-sized eggs
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

Put the flour in a mixing bowl and mix thoroughly with the yeast. Add the salt, oregano, nutmeg, 2 eggs, and 400g sour cream. Knead everything with the dough hook of a mixer briefly on the lowest speed, then on the highest speed, until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. If using dried yeast, this takes about 3-4 hours. Line a baking tray with baking paper and preheat the oven to 180°C. For the topping, wash, core, and finely dice the zucchini. Dice the Camembert cheese as well. Mix the zucchini and Camembert cubes with the ham cubes, sour cream, and eggs, and season with salt and pepper. Roll out 2/3 of the dough on the baking tray. Spread the topping evenly. Roll out the remaining dough on a floured surface to about 3 mm thick and cut into strips about 1.5 cm wide. Arrange the strips in a lattice pattern on the topping. Bake the Camembert tart on the bottom rack of the oven for about 40 minutes.