Zucchini tarte flambée with feta cheese

Ingredients for 1 servings:

• 200 g flour
• 1 tsp salt
• some pepper, freshly ground
• some oregano
• 100 ml water
• 1 tbsp oil
• 1 zucchini
• 1 garlic clove(s)
• 100 g sheep’s cheese
• some oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

quick, easy, vegetarian and vegan if needed

For the dough, mix the flour, salt, pepper, and oregano. Add the water and oil and knead well. If the dough is too wet and still sticks to the work surface, add a little flour. Let the dough rise in the refrigerator for about 20-30 minutes. Grate or slice the zucchini into thin slices. Season with salt and let stand for about 15-20 minutes. Drain the zucchini slices and toss them with the garlic clove, a little pepper, and oil. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) or 180 degrees Celsius (convection oven). Cut the feta cheese into small pieces. For a vegan version, omit the feta cheese. Remove the dough from the refrigerator, knead thoroughly again, and divide into two equal pieces. Roll each piece out thinly and place on a baking sheet. Brush with a little olive oil and arrange the zucchini slices on top. Sprinkle with feta cheese. Bake the tarte flambée at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes. Make sure it doesn’t get too dark. Tip: You can also add thin tomato slices or spread cream cheese, sour cream, or pesto on the dough instead of oil.