Vegetable cake with Parmesan crumble

Ingredients for 4 servings:

• 450 g flour
• 1 tsp salt
• 20 g fresh yeast
• ½ tsp sugar
• 300 ml water, lukewarm
• 2 tbsp olive oil
• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s), red or yellow
• 2 tomatoes
• 1 onion(s), red
• ½ bunch thyme or rosemary
• Olive oil for frying
• salt and pepper
• 75 g diced ham
• 100 g Parmesan, grated
• 150 g flour
• 80 g butter, soft
• pepper
• 200 g sour cream
• 3 eggs

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

from the baking tray

For the yeast dough, mix the flour with salt in a bowl. Dissolve the yeast and sugar in lukewarm water. Add the yeast water and oil to the flour. Knead everything into a smooth dough. Cover the dough and let it rise in a warm place for 45 minutes. For the filling, wash the vegetables. Slice the zucchini, eggplant, and tomatoes. Core the bell pepper and cut into pieces. Peel the onion and slice into rings. Wash the thyme or rosemary and pat dry. Pick off the leaves/needles and roughly chop. Heat a little olive oil in a pan. Fry the zucchini, eggplant, bell pepper, and onion for about 6 minutes, stirring occasionally. If more than one pan will fit, fry the vegetables in batches. Stir in the thyme or rosemary (reserve some for decoration) and season with salt and pepper. Remove the vegetables from the heat and let cool. Prepare the Parmesan crumbles. Knead the Parmesan with flour, butter, and a little pepper to form crumbles. Preheat the oven to 200°C (top/bottom heat). Roll out the dough on a lightly floured surface slightly larger than the baking sheet. Place it on the baking sheet lined with baking paper, forming a rim and pulling the sides up slightly. Spread the roasted vegetables and tomatoes over the dough. Sprinkle the ham cubes on top. Whisk the eggs with the sour cream, season with salt and pepper, and pour over the vegetables. Cover everything with the Parmesan crumbles. Bake the vegetable pie in the hot oven for about 25-30 minutes until crispy and golden brown.