recipe for 4 people
For the dough:
200 g flour plus some for rolling out
80 g ground walnuts
1 tablespoon sugar
1/2 teaspoon salt
80 ml rapeseed oil
Covering:
1 onion
1 garlic clove
1/2 pumpkin
1/2 eggplant
1 zucchini
1 bell pepper
5-6 tablespoons of rapeseed oil
sage leaves for decoration
preparation
Mix the flour, walnuts, sugar, salt, oil and approx. 100 ml of cold water with a hand mixer and knead into a dough. Chill for 30 minutes.
Peel the onion, garlic and pumpkin, wash the eggplant, zucchini and peppers, and remove the core from the peppers.
Cut everything into slices, cubes and strips and fry briefly in a pan with 3 tablespoons of oil.
Preheat the oven to 190 degrees. Roll out the dough on a floured work surface and place it on a baking tray lined with baking paper (the paper should stick out a little), prick several times with a fork.
Spread the vegetables on the dough base and season well with salt and pepper.
Drizzle with the remaining olive oil and bake in the oven for about 45 minutes until golden brown.
Wash the sage leaves, pat dry and serve the cake garnished with the leaves.
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