Zucchini tart

Ingredients for 6 servings:

• 250 g flour
• ½ tsp salt
• 20 g yeast
• 2 tbsp olive oil
• 150 ml water, lukewarm
• 100 g cooked ham
• 100 g double cream cheese
• 100 ml milk
• 2 m.-sized eggs
• 100 g cheese (Gouda), grated
• n. B. Salt
• n. B. Pfeffer
• 4 tbsp olive oil
• 750 g zucchini, approx. 5-6 pieces
• 2 tomatoes, or 150 g cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Dough: Place flour and salt in a bowl and make a well in the flour. Crumble in the yeast, mix with 150 ml of lukewarm water until smooth. Add 2 tablespoons of oil and knead everything into a smooth dough. Let it rise in a warm place for about 1 hour. Preheat the oven to 200°C. Topping: Finely dice the ham, mix with the cream cheese, milk, eggs and Gouda, and season with salt and pepper. Wash and trim the zucchini and tomatoes and cut into slices about 0.5 cm thick. Halve the tomato slices, only halving the cherry tomatoes. Heat oil in a pan. Fry the zucchini until golden brown. Roll out the dough thinly on a lightly floured surface and line a 28 cm tart pan with it. Spread the cream cheese mixture over the dough. Arrange the zucchini on top in a circle, overlapping them. Arrange the tomatoes between the slices. Bake in the oven at 200°C for about 35 minutes and serve warm.