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Categories:
milk yeast flour sugar olive oil courgette aubergine red onions garlic cherry tomatoes butter paprika honey soured cream eggs rosemary sprigs
Viewed: 45 - Published at: 7 years agoIngredients
- 150 ml milk
- 7 g dried yeast
- 350 g plain flour
- 1-2 tsp caster sugar
- 5 tbsp olive oil
- 1 None courgette, sliced
- 1 None aubergine, thinly sliced
- 2 None red onions, thinly sliced
- 1 None garlic clove, crushed
- 5 None cherry tomatoes, halved
- 50 g butter
- 1 tsp paprika
- 1 tbsp honey
- 250 g soured cream
- 2 None medium eggs
- 3-4 None rosemary sprigs, needles picked
Method
- Warm milk and add yeast. Set aside for 5-10 mins until frothy. Mix 2 cups flour, 1 tsp sugar, 3 tbsp olive oil and a pinch of salt. Add yeast mixture, cover and let proof for 30 mins in a warm place, until doubled in size.
- Meanwhile, heat 2 tbsp oil in a large, nonstick pan and saute zucchini, eggplant, onions and garlic for 3-4 mins, stirring. Set aside.
- Roll out dough on a lightly floured work surface to the size of a large baking dish then use to line the baking dish. Arrange vegetables and tomatoes on top. Mix sour cream, eggs and remaining sugar together until smooth and season then spread over vegetables. Mix butter, paprika, honey, 1/4 tsp salt and remaining flour together and rub into a crumble then spread over top of sauce. Bake for 20-30 min, until golden and bubbling. Sprinkle with rosemary and serve.
