Zucchini – Carrot – Cake

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 500g flour
  • 1 packet yeast
  • 2 tablespoon olive oil
  • some water, lukewarm
  • 1 ½ teaspoon salt

For covering:

  • 750 g zucchini
  • 500 g carrot (s)
  • 2 onions)
  • 3 tablespoon oil
  • 2 tablespoon thyme
  • salt
  • pepper
  • 6 slices ham, cooked

For the cast:

  • 200 g double cream cheese
  • 1 cup crème fraîche
  • 2 egg (s)
  • 1 egg yolk
  • 4 tablespoon olive oil
  • 2 bunches parsley, chopped
Zucchini – Carrot – Cake
Zucchini – Carrot – Cake
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Instructions

  1. Make a yeast dough from the ingredients for the dough (mix the flour and yeast well, mix in the liquid ingredients and salt, knead for a while), let rise for about 30 minutes and roll out on a greased baking sheet.
  2. Cut the zucchini into slices about 1/2 cm thick. Cut the carrots into sticks (like a match). Finely chop the onions and sauté in 2 tablespoons of oil until translucent, add the zucchini, fry briefly and remove all the vegetables.
  3. Heat 1 tablespoon of oil and fry the carrot sticks for 2 minutes, then remove. Season the vegetables with salt, pepper and two tablespoons of thyme.
  4. Arrange the zucchini slices on the dough like scales.
  5. Dice 6-7 slices of cooked ham and sprinkle over them. Finally sprinkle the carrot sticks on top.
  6. Whisk all the ingredients for the topping and pour over the vegetables.
  7. Bake in the preheated oven at 225 ° for about 25 minutes.

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