Serves 6

Ingredients

For the dough:
400 g spelled flour (Type 630)
120 ml pumpkin seed oil native
6 tbsp water
Salt

For the filling:
600 g of sour cream
9 eggs (size M)
2 zucchini
2 red peppers
250 g small mushrooms
300 g of broccoli
300 g of green beans
3 tbsp Pumpkin Seed Oil Virgin 
Pepper
10 stems / thyme
nutmeg
2 tbsp breadcrumbs

1. For the dough:
 Knead flour, water, Pumpkin Seed Oil and 1 teaspoon of salt. Roll out the dough on a small amount of flour (about 43 cm Ø). A greased large springform (32 cm Ø, about 6 cm high) at the bottom and edge so lay out, about 30 minutes cold.

2. For the filling:
Clean and wash zucchini, peppers, mushrooms, broccoli and beans. Halve the courgette lengthways, cut into slices. Cut the peppers into strips, halve the mushrooms. Share broccoli in florets. Cook beans in boiling salted water for about 8 minutes, add broccoli florets after about 5 minutes and then cook with them. Drain, quench and drain well. Heat oil in a large pan. Sauté paprika, zucchini and mushrooms for about 5 minutes, season with salt and pepper. Remove, allow to cool.

3. For the casting: wash the thyme, pluck the leaves. Mix sour cream, eggs and thyme. Season with salt, pepper and nutmeg.

4. Sprinkle the dough with breadcrumbs. Distribute vegetables on the ground. Pour the mixture over it and bake in a hot oven (electric cooker: 180 ° C / circulating air: 160 ° C / gas: see manufacturer) for about 1 hour.

Tip: Pumpkin seed flour instead of spelled flour - this enriches the dough with valuable nutrients and gives it a wonderfully green color.