Zucchini Tomato Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 150 ml water, lukewarm
- 10 g yeast, fresh
- 70 g clarified butter, melted, lukewarm
- 1 teaspoon salt
- 500 g zucchini
- 500 g tomato (s)
- 80 g cheese (Emmentaler), rated
- a bit salt
- 2 egg (s)
- 100 g crème fraîche
- 1 tablespoon marjoram, finely chopped
- 1 tablespoon thyme, chopped
- Clarified butter for the tray
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the water. Put the flour in a bowl. Mix the liquid clarified butter, yeast water and salt until the batter is smooth. Let the dough rise in a warm place for about 45 minutes.
- Grease a tray with clarified butter. Roll out the dough and press it onto the baking sheet. Press the edge down well. Prick the dough base with a fork.
- Cut the zucchini and tomatoes into slices, cover the dough in a flake shape, season with salt and sprinkle with cheese. Whisk the eggs with the creme fraîche and herbs and spread over the top. Bake on the bottom shelf in a hot oven at 220 ° C top / bottom heat for 40 minutes.
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