Spicy Campignon – Tomato – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g butter
- 50 g sour cream
- 0.5 ½ cube yeast
- 200 g flour
- salt and pepper
- 250 g mushrooms
- 2 tablespoon olive oil
- 3 zucchini
- 250 g cherry tomato (s)
- 200 g whipped cream
- 3 egg (s)
- 0.5 ½ bunch thyme
- 0.5 ½ bunch marjoram
- 100 g cheese (Gouda, medium-aed)
- Fat for the form
Print Recipe
Pin Recipe Instructions
- Melt the butter. Heat the sour cream and dissolve the yeast in it. Knead the prepared ingredients with flour and 1/2 teaspoon salt to form a dough and cover in the refrigerator for 30 minutes.
- Quarter the mushrooms and fry in 2 - 3 tablespoons of olive oil, season with salt and pepper. Remove the mushrooms from the pan. Cut the zucchini into slices and sauté in the oil for about 5 minutes, season with salt and pepper. Halve the tomatoes.
- Roll out the dough (diameter approx. 34 cm). Grease a quiche pan and line it with the batter. Spread the vegetables on top. Mix the cream with the eggs and season. Finely chop the marjoram and thyme and stir in.
- Pour the cream mixture over the vegetables and bake in a preheated oven at 175 ° C for 40 - 45 minutes. Grate the cheese and sprinkle over the vegetable cake 20 minutes before the end of the cooking time.
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