Zucchini and carrot cake

Ingredients for 1 servings:

• 500 g flour
• 1 pack of yeast
• 2 tbsp olive oil
• some water, lukewarm
• 1 ½ tsp salt
• 750 g zucchini
• 500 g carrot(s)
• 2 onions
• 3 tbsp oil
• 2 tbsp thyme
• Salt
• pepper
• 6 slice(s) ham, cooked
• 200 g double cream cheese
• 1 cup crème fraîche
• 2 eggs
• 1 egg yolk
• 4 tbsp olive oil
• 2 bunch parsley, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a yeast dough from the dough ingredients (mix flour and yeast well, add liquid ingredients and salt, and knead for a while). Let it rise for about 30 minutes, then roll it out on a greased baking sheet. Cut the zucchini into slices about 1/2 cm thick. Cut the carrots into matchstick-like sticks. Finely chop the onions and sauté them in 2 tablespoons of oil until translucent. Add the zucchini, fry briefly, and remove all vegetables. Heat 1 tablespoon of oil and fry the carrot sticks for 2 minutes, then remove. Season the vegetables with salt, pepper, and two tablespoons of thyme. Arrange the zucchini slices in a swirl pattern on the dough. Dice 6-7 slices of cooked ham and scatter them on top. Finally, scatter the carrot sticks on top. Whisk together all the ingredients for the topping and pour over the vegetables. Bake in a preheated oven at 225°C for about 25 minutes.