Zucchini cake

Ingredients for 1 servings:

• 225 g wheat flour
• 1 pinch of salt
• 1 m.-sized egg(s)
• 100 g butter, soft or margarine
• 500 g zucchini
• 250 g lean bacon
• 1 cup of crème fraîche, approx. 150 g
• 2 m.-sized eggs
• Salt and pepper, freshly ground
• 1 tbsp thyme leaves, fresh, chopped
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour with a pinch of salt, 1 egg, and the butter or margarine to form a smooth dough and chill in the refrigerator for half an hour. In the meantime, wash the zucchini and slice it (halve it lengthwise first if necessary). Cut the bacon into small cubes and sauté it with the zucchini slices in a pan for 5 minutes. Allow to cool. Roll out two-thirds of the dough on the bottom of a greased 26 cm springform pan. Shape the remaining dough into a log and place it on the dough base, pressing it against the sides of the springform pan to create a rim about 3 cm high. Prick the base several times with a fork. Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan oven) for about 10 minutes on the middle rack. Combine 2 eggs, salt, pepper, nutmeg, thyme, and crème fraîche with the zucchini and bacon and spread on the pre-baked dough. Bake for another 40 minutes on the middle rack of the oven.