Super tasty! Perfect for lunch or dinner served with a side salad.
200 g flour
1 pinch of salt
1 tablespoon poppy seeds (optional)
40 ml olive oil
60 ml cold water
2 big courgettes
150 g Roquefort
100 g walnuts
200 ml creme fraiche
Mix flour, pinch of salt, poppy seeds with the olive oil and cold water until it forms a bowl. Wrap it in cling film and let it in the fridge for at least 30 minutes.
Preheat the oven at 180C. Brush a baking tray with olive oil. Roll out the dough. Put it in the baking tray. Cover the dough with a baking paper and weights. Cook in the oven for 10 minutes. Uncover and cook for 5 more minutes.
Peel and slice the courgettes. In a medium heat frying pan with a tablespoon of olive oil, cook the courgettes for 5 minutes. Don't let them go too soft, they will keep cooking in the oven. Add salt and pepper to taste.
In a bowl, beat the eggs and the creme fraiche. Add salt and pepper to taste.
Chop the walnuts. Heat a frying pan without oil. Add the crushed walnuts and wait a few minutes until they are toasted.
Cut the Roquefort in small dices.
Put the courgettes on top of the dough, evenly spread the dices of Roquefort. Add the egg mixture. Spread the toasted chopped walnuts.
Cook in preheated oven at 180C for 25 minutes (until the dough and egg mixture is cooked).