Fresh Zucchini Tart

For the dough, dissolve the yeast in 150 ml (approximately 1/2 cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, add the yeast mixture, pour in the oil and quickly knead with hands until smooth. If the dough is too moist, add some additional flour, too dry, water. Knead the dough on a floured work surface, place back into the bowl and allow to rise in a warm place for about 1 hour.

Preheat the oven to 180°C (approximately 350°F).

Rinse and trim the zucchini and cut into. Fry briefly in a hot pan with oil, remove and drain on paper towels.

Mix the eggs with the cream, crème fraîche and cheese and season with salt and pepper.

Knead the dough again well and line a buttered springform pan with it, forming an edge. Arrange the zucchini on the dough and pour the egg mixture over it.

Bake in the preheated oven for about 40 minutes.