Tomato – Zucchini – Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 70 g butter
- 0.25 ¼ cube yeast
- 250 g flour (550 or 1050)
- 500 g tomato (s) (plum tomatoes)
- 500 g zucchini
- 80 g mozzarella, 8.5% (rated)
- 2 egg (s)
- 100 g cream cheese, natural, 17% or crème fraiche
- marjoram
- salt
Print Recipe
Pin Recipe Instructions
- Melt the butter, let it cool down a little. Dissolve the yeast in 150 ml of lukewarm water. Knead both with flour and 1/2 teaspoon salt until smooth. Cover and let rise to double the volume. Knead the yeast dough, roll out on a greased tray. Leave an edge about 2 cm high.
- Preheat the oven to 220 degrees.
- Wash tomatoes and zucchini and cut into slices, place alternately on the dough. Salt and then sprinkle with cheese. Mix eggs and cream cheese or creme fraiche and marjoram, then pour over the topping and bake in the oven on the middle rack for 40 minutes.
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