John Myers
Ingredients for 1 servings:
- 250 g flour
- 10 g yeast
- 150 ml water, lukewarm
- ½ tsp salt
- 300 g crème fraîche
- 200 ml milk
- 2 eggs
- 500 g vegetable mix (Kaisergemüse), frozen, or fresh of your choice
- 250 g shepherd’s cheese
- salt and pepper
- Spice(s) and herbs of your choice, optional
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours
vegetarian, for one baking tray
First, make the yeast dough by dissolving the yeast in lukewarm water and then kneading it with the flour and salt. Let the yeast dough rise for about 1 hour, until it has visibly increased in volume. Roll out the yeast dough to the size of the baking sheet and top with the vegetables, cut into bite-sized pieces. If you don’t want it vegetarian, you could also add diced ham. Whisk the crème fraîche with the milk and eggs and season everything generously to taste. I usually just use salt and pepper. But paprika, a pinch of nutmeg, garlic powder, or herbs like parsley or chives can also go well with it. Finely dice the feta cheese and sprinkle it on top. Then pour the cream over the vegetables. If you want to save a few calories, you can replace half of the crème fraîche with yogurt. Preheat the oven to 180°C fan/convection oven and bake the cake for approximately 35-40 minutes, depending on your oven. Then let it rest for another 5 minutes in the switched-off oven, as the cake will still be very soft while hot. Serves 12, each serving contains 242 kcal.
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