Vegetable wedges with cheese sauce

Ingredients for 2 servings:

• 500 g flour
• 1 cube of yeast, fresh
• 1 tsp sugar
• 6 tbsp water, lukewarm
• 1 ½ tsp salt
• 1 pinch of pepper
• 6 tbsp olive oil
• 125 ml water, lukewarm
• 6 eggs
• 1 ½ tsp salt
• 1 pinch of pepper
• 4 cloves garlic
• 200 g grated cheese of your choice
• 2 cups of crème fraîche (200g each)
• 1 tbsp milk
• 2 tbsp chopped herbs of your choice
• 200 g leek
• 200 g bell pepper(s)
• 1 can of corn
• 1 onion(s) (vegetable onion)
• 150 g bacon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Savory dishes from the oven

Put the flour in a bowl and make a well in the middle. Add the yeast, sugar, and water to the well and make a pre-dough with a little flour from the edge. Cover the bowl and let it rise in a warm place for about 15 minutes. Then add all the other ingredients and knead everything into a smooth dough. For the topping: Fry the bacon in a pan, then add the finely chopped leek and diced onion and fry briefly. Then mix the eggs, salt, pepper, crushed or chopped garlic, cheese, crème fraîche, milk, and chopped herbs into a smooth paste. Now add the bacon/leek/onion mixture to the smooth paste, add the diced bell pepper and the drained corn, and mix thoroughly. Roll out the risen dough to the size of a baking sheet and spread the vegetable paste evenly over it. Bake in a preheated oven at 200°C on the middle rack for 45-55 minutes. Cut the finished vegetable cake into 9 squares twice lengthwise and twice crosswise. Cut each square in half again crosswise, making 18 triangles per baking sheet. This vegetable cake tastes delicious both hot and cold and can be modified to suit the season with your favorite vegetables.