Vegetable cake

Ingredients for 4 servings:

• 500 g flour
• ½ pack of yeast, approx. 25 g
• 3 tbsp olive oil
• 1 pinch of salt
• 250 ml water, lukewarm
• 5 tbsp mustard
• 250 g grated cheese, e.g. Emmental
• 1 zucchini
• 2 tomatoes
• 2 yellow bell peppers
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Dissolve the yeast in lukewarm water and mix with the flour, olive oil, and salt. Let the dough rise for at least half an hour. In the meantime, cut the zucchini and tomatoes into approximately 8 mm thick strips and finely dice the bell peppers. Spread the dough on a baking sheet and spread with mustard (it tastes best with plenty of mustard), then sprinkle with cheese. Distribute the vegetables evenly and season. Bake in the oven at 170°C for 45 minutes.