Tomato and zucchini cake

Ingredients for 4 servings:

• 650 g pizza flour type 00 or regular flour in a pinch
• 100 g semolina (durum wheat flour)
• 480 ml water, cold
• 3 g fresh yeast
• 1 pinch(s) of sugar
• 45 g sea salt
• 1 tbsp Dijon mustard for spreading
• 5 tomatoes
• 2 zucchinis
• 200 g Emmental cheese, grated
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 dash of olive oil
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour

vegetarian

For the dough, dry mix the flour, semolina, and salt. Stir together the yeast, water, and sugar and let stand briefly. Then slowly add the yeast and water to the flour mixture and knead well, either by hand or by machine. Cover and let the dough rest in the refrigerator for 48 hours (yes, that’s right). Cut the zucchini into pieces and roast them with the garlic in olive oil. Slice the tomatoes. Spread the dough on a baking sheet and brush with the mustard. Spread the grated cheese on top. Alternate the zucchini and tomatoes on top. Drizzle with the garlic and olive oil. Season everything with salt, pepper, thyme, and rosemary. Preheat the oven to 220°C (top/bottom heat) and bake the tomato and zucchini cake for 20-30 minutes until golden brown.