Zucchini and tomato cake

Ingredients for 1 servings:

• 250 g flour
• 150 ml water, lukewarm
• 10 g yeast, fresh
• 70 g clarified butter, melted, lukewarm
• 1 tsp salt
• 500 g zucchini
• 500 g tomatoes
• 80 g cheese (Emmental), grated
• some salt
• 2 eggs
• 100 g crème fraîche
• 1 tbsp marjoram, finely chopped
• 1 tbsp thyme, chopped
• Clarified butter for the baking sheet

Instructions

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

Mix the yeast with the water. Put the flour in a bowl. Mix the melted clarified butter, yeast water, and salt until the dough is smooth. Let the dough rise in a warm place for about 45 minutes. Grease a baking tray with clarified butter. Roll out the dough and press it onto the baking tray, pressing the edges firmly into place. Prick the base of the dough with a fork. Cut the zucchini and tomatoes into slices, cover the dough in a flake-like pattern, season with salt, and sprinkle with cheese. Whisk the eggs with the crème fraîche and herbs and spread over the dough. Bake on the lowest rack in a preheated oven at 220°C (top/bottom heat) for 40 minutes.