Vegetable cake

Ingredients for 4 servings:

• 600 g zucchini, peeled
• 1 m.-large onion(s), chopped
• e.g. garlic, chopped
• 200 g sour cream
• 2 eggs
• 120 g cheese (Gouda or Emmental), grated
• 200 g flour (wheat, spelt or wholemeal flour)
• 80 g butter, soft
• 1 pinch of salt
• n. B. water
• 1 tbsp vegetable broth, granulated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For vegetarians and meat lovers

This vegetable tart can be eaten hot or cold and is a hit at every buffet in our house. It’s loved by vegetarians and meat lovers alike. For the topping, cut the peeled zucchini into 1 cm thick slices and sauté with the chopped onion and garlic in olive oil until the zucchini are still firm to the bite. Season with salt to taste and let cool. Mix the sour cream and granulated vegetable stock with the eggs. Stir in the coarsely grated cheese and season to taste. Carefully fold in the pre-sautéed vegetables (note: do not stir in any liquid that may have formed during sautéing). Make a dough with the softened butter, a pinch of salt, and the flour. Add just enough water to easily form a ball. Line the bottom of the springform pan with more than half of the dough. Roll the remaining dough into sausages and press them against the edge of the springform pan, creating a rim approximately 2 cm high. Prick the base several times with a fork in various places (approximately 15 times in total). Now spread the entire vegetable and sour cream mixture evenly over the dough in the springform pan. Bake in a preheated oven at 180°C fan-assisted oven or 200°C top/bottom heat on the middle rack for approximately 30-35 minutes. After baking, let cool briefly and then loosen the edges with a knife. Variations are possible as follows: – instead of zucchini, use 750 g of leeks – instead of zucchini, use 750 g of spinach – instead of zucchini, use mixed vegetables of your choice, such as zucchini, carrots, and halved Brussels sprouts – add fried bacon (for the really savory among us) – season with curry powder – season with soy sauce