Summary

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

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Instructions

1. 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.
2. 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.
3. 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.