Summary

Ingredients

For the dough:

• 130 g flour
• 20 g parmesan, rated
• 0.5 teaspoon ½ salt
• 65 g butter
• 1 egg (s)
• Herbs Provence

For covering:

• 1 zucchini (approx. 280 g)
• 2 egg (s)
• 150 g sheep cheese
• 30 g sunflower seeds
• 15 g parmesan, rated
• 75 g sour cream
• some oil

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Instructions

1. For the dough, knead all the ingredients together, form a ball, wrap in cling film and let rest in the refrigerator for about 30 minutes. In the meantime, quarter the zucchini lengthways and cut into slices, fry them in a little oil in a pan, leave to cool.
2. Roll out the dough a little larger than the springform pan and place in the springform pan, form an edge, press it firmly on the edge of the springform pan (it is not necessary to grease the pan). Bake in a preheated oven at 170 ° C (fan oven) for about 20 minutes, until the base is nicely browned.
3. In the meantime, separate the eggs and beat the egg whites until stiff. Cut the sheep`s cheese into small cubes and mix with the egg yolks, sour cream, parmesan and sunflower seeds. Season with salt, pepper and herbs from Provence. Finally fold in the zucchini slices and egg whites.
4. Take the springform pan out of the oven and distribute the sheep`s cheese mixture evenly on it. Bake for another 20 minutes at 170 ° C (fan oven) until the egg has congealed and the surface has turned a nice brown color.