Vegetable bread flan (Gemüsepastete)

Name: Vegetable bread flan (Gemüsepastete)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 packages (à 7 g) Dry yeast; 500 g Flour; 50 g soft butter; 7-10 Tbsp Salt; 300 g Potatoes; 2 TABLESPOONS Olive oil; 2 Onions; 500 g yellow zucchini; 50 g dried soft tomatoes; 400 g leaf spinach; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Eggs (size M); 50 g Parmesan cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Olive oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 packages (à 7 g) Dry yeast
500 g Flour
50 g soft butter
7-10 Tbsp Salt
300 g Potatoes
2 TABLESPOONS Olive oil
2 Onions
500 g yellow zucchini
50 g dried soft tomatoes
400 g leaf spinach
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Eggs (size M)
50 g Parmesan cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Olive oil
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 300 ml of lukewarm water. Mix flour, butter and 1 pinch of salt in a bowl. Gradually add the dissolved yeast, knead with the dough hooks of the hand mixer, then knead on a floured work surface with your hands for about 5 minutes, form into a ball and place in a bowl.
2
Cover with a slightly moistened cloth and leave in a warm place for about 2 hours.
3
Peel the potatoes and cut them into slices about 0.5 cm thick. Coat baking tray with oil, spread potato slices on top, drizzle with 2 tbsp. olive oil and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) Bake for 15-20 minutes. Peel and thinly slice the onions. Wash and clean the zucchini and cut into thin slices. Chop tomatoes finely. Sort spinach, wash and drain well.
5
Heat 1 tablespoon of oil in a large frying pan. Sauté half of the onions for about 3 minutes while turning. Add half of the zucchini and fry for 5-6 minutes. Add about half of the spinach, season with salt and pepper and simmer covered for 2-3 minutes.
6
Remove from the heat, drain and pour into a bowl. Do the same with the remaining vegetables and 1 tbsp. oil.
7
Beat the eggs. Grate the parmesan and mix it with the eggs. Season with salt, pepper and nutmeg. Take the potatoes out of the oven. Line an ovenproof casserole dish (approx. 17 x 30 cm, 5 cm high) with baking paper.
8
Cut the dough in half. Roll out one half of the dough rectangularly (approx. 28 x 41 cm) on a floured work surface. Place the dough in the mould with the dough roller so that the dough protrudes slightly at the edges.
9
Cover the pastry base with potato slices. Add zucchini and spinach vegetables. Finally, pour the egg mixture over it. Roll out the rest of the dough and place it over the filling. Press the edges of the dough firmly together and fold inwards.
10
Prick the surface of the dough several times with a fork and carefully brush with olive oil. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 30-35 minutes. Serve with a spinach and tomato salad.