Zucchini and onion cake with goat cheese

Ingredients for 4 servings:

• 500 g flour
• 1 tbsp sugar
• 1 tsp salt
• 1 bag(s) of dry yeast
• 3 tbsp olive oil
• 350 ml water, lukewarm
• 200 g crème fraîche
• 100 g quark or Greek yogurt
• 1 large zucchini
• 1 large onion(s)
• 2 rolls of goat cheese with rind
• salt and pepper
• Honey
• Butter and flour for the baking tray
• possibly rosemary or Mediterranean herbs

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

Vegetarian dishes from the baking tray

Knead the dough ingredients into a smooth yeast dough. When the dough is elastic and springs back when pressed with your finger, place the ball of dough in a bowl and cover with a damp, clean kitchen towel until it has doubled in size. Depending on the room temperature, this can take 0.5 to 1 hour. I get around this by first setting the oven to the lowest temperature using top/bottom heat and turning it off again when it is significantly warmer than room temperature, around 30 degrees. Then I place the bowl of dough in the switched-off oven and let the dough rise. Once the dough has risen, remove it from the oven and set it aside. Preheat the oven to 240 degrees using top/bottom heat. Meanwhile, slice the zucchini into long, thin strips using a cheese grater or a thin peeler, and peel the onion, halve it, and finely slice it. Season the crème fraîche and quark or yogurt with pepper and a little salt (the cheese is salty too). Grease a baking sheet with butter and dust with flour. Knead the dough again briefly and roll it out with a rolling pin to the size of the baking sheet. Dust with flour if necessary to prevent sticking. Place the dough on the baking sheet and spread with the crème fraîche mixture. Spread the zucchini strips on top, making sure the cream is completely covered. Then cut the goat cheese into slices about 1-2 mm thick and arrange them in rows on top of the zucchini, leaving a row of space between each row for the onions. I used 5 rows of cheese and 4 rows of onions. Let the cake rise for another 30 minutes, until it has risen noticeably. Place in a preheated oven, reduce the temperature to 200 degrees Celsius, and bake for about 25-30 minutes, until the crust and edges are crispy. Before serving, sprinkle with black pepper and drizzle with honey. You could also add some rosemary or Mediterranean herbs.