Zucchini Cake with Tomatoes

Name: Zucchini Cake with Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 2 h
Yield: 1
Cuisine: French
Ingredients: 200 g Flour; 1 pinch salt; 125 g cold butter; 1 egg; flour (for dusting); soft butter (for the pan); 2 young zucchini (about 500 g); 2 Tomatoes; 4 Spring Onions; 2 tbsp pumpkin seeds; 150 g grated hard cheese (e.g., Gouda); 200 ml whipping cream; 3 eggs; Salt; Pepper; nutmeg; 0.5 tsp lemon zest

Prep: 45min

| Servings: 1 | Cook: 45min

Zucchini cake with tomatoes is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

200 g Flour
1 pinch salt
125 g cold butter
1 egg
flour (for dusting)
soft butter (for the pan)
2 young zucchini (about 500 g)
2 Tomatoes
4 Spring Onions
2 tbsp pumpkin seeds
150 g grated hard cheese (e.g., Gouda)
200 ml whipping cream
3 eggs
Salt
Pepper
nutmeg
0.5 tsp lemon zest

Instructions

1.
Mix flour with salt and sift onto a work surface. Press a well in the center, scatter butter around it, and crack the egg into the well. With a knife, crumble all ingredients and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.
2.
Preheat the oven to 200 °C (Oven + fan).
3.
Meanwhile wash, trim, and slice zucchini into ~1 cm thick rounds. Wash tomatoes, remove stems, and slice similarly. Clean spring onions and cut into large pieces. Roughly chop pumpkin seeds. Whisk together half of the cheese with cream and eggs; season with salt, pepper, nutmeg, and lemon zest.
4.
Roll out dough on a floured surface slightly larger than the pan, line the buttered quiche tin, and lift a small rim. Distribute zucchini, spring onions, pumpkin seeds, and tomatoes in it, then pour over the custard mixture. Bake in the center of the oven for about 45 minutes. Sprinkle remaining cheese during the last 15–20 minutes. Serve warm or chilled as desired.