Summary

Ingredients

• 500g flour
• 1 cube yeast, fresh
• 1 teaspoon sugar
• 6 tablespoon water, lukewarm
• 1 ½ teaspoon salt
• 1 pinch pepper
• 6 tablespoon olive oil
• 125 ml water, lukewarm

For covering:

• 6 egg (s)
• 1 ½ teaspoon salt
• 1 pinch pepper
• 4 cloves garlic
• 200 g cheese, rated your choice
• 2 cups crème fraîche (a 00g)
• 1 tablespoon milk
• 2 tablespoon herbs, chopped your choice
• 200 g leeks
• 200 g bell pepper (s)
• 1 can corn
• 1 onion (s) (vegetable onion)
• 150 g bacon

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Instructions

1. Put the flour in a bowl and make a well. Put the yeast, sugar and water in the well and make a starter with a little flour from the edge. Cover the bowl and let rise in a warm place for about 15 minutes.
2. Then add all the other ingredients and work everything into a smooth dough.
3. For the topping: leave out the bacon in a pan, then add the chopped leek and diced onions and fry briefly. Then mix eggs, salt, pepper, pressed or chopped garlic, cheese, creme fraiche, milk and chopped herbs into a creamy paste. Now add the bacon / leek / onion mixture to the creamy paste, dice the bell pepper and add the drained corn and stir thoroughly.
4. Roll out the yeast dough, which has now risen, to the size of a tray and distribute the vegetable paste completely over it.
5. Bake at 200 ° in the preheated oven on the middle rack for 45-55 minutes.
6. Cut the finished vegetable cake twice lengthways and twice across into 9 squares. Halve each square again crosswise so that there are 18 triangles per tray. The vegetable cake tastes delicious cold and warm and can be changed with your favorite vegetables depending on the season.