Vegetable cake from the tray

Ingredients for 4 servings:

• 500 g flour
• 1 cube of yeast or 1 packet of dry yeast
• 300 ml water, lukewarm
• 1 tsp salt
• 600 g mixed vegetables, fresh according to season or frozen
• 200 g ham, cooked
• 2 eggs
• 2 tbsp chives, in rolls
• ¼ liter milk, 1.5%
• Vegetable broth, granulated
• 1 pinch of nutmeg
• 4 tbsp cheese, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Combine the flour, yeast, and lukewarm water in a bowl and use the dough hook on a stand mixer to make a smooth dough. Cover the dough and let it rest for about 1 hour (it should double in size). Then knead again (the dough shouldn’t stick), adding a little more flour if necessary. Roll out the dough with a rolling pin on a floured surface and place it on a baking tray lined with baking paper (the topping may overflow). Cover with a cloth. Sauté the cleaned and finely chopped vegetables in a pan with 2 tablespoons of water for about 5 minutes. Season with granulated stock and let cool. Remove the cloth and spread the vegetables on the yeast dough. Whisk together the eggs, chives, 1 teaspoon of vegetable stock, nutmeg, and the milk and spread it on the vegetables. Dice the cooked ham and distribute it evenly, sprinkle the cheese over it and bake the vegetable pie in a preheated oven at 180 degrees for about 30 minutes.