Summary

Ingredients

• 225 g wheat flour
• 1 pinch (s) salt
• 3 egg (s)
• 100 g butter, soft or mararine
• 500 g zucchini
• 250 g bacon, leaner
• 1 cup crème fraîche
• Salt and pepper, freshly ground
• 1 tablespoon thyme, chopped, fresher
• Nutmeg, grated

Print Recipe Pin Recipe

Instructions

1. Knead the flour with a pinch of salt, 1 egg and the butter or margarine to form a smooth dough and put it in the refrigerator for half an hour.
2. In the meantime, wash the zucchini and cut into slices (if necessary cut in half lengthways beforehand). Cut the bacon into small cubes and sauté with the zucchini slices in a saucepan for 5 minutes. Let cool down.
3. Roll out two thirds of the dough on the bottom of a greased springform pan. Shape the rest of the dough into a roll and place it on the dough base as an edge and press it against the edge of the springform pan so that an edge is around 3 cm high. Prick the bottom several times with a fork. Pre-bake for 10 minutes at 200 degrees (180 degrees with convection).
4. Mix 2 eggs, salt, pepper, nutmeg, thyme and crème fraîche with the zucchini and bacon and pour onto the pre-baked dough. Bake in the oven for another 40 minutes.