Delicious cold or warm, perfect for brunch, picnic, lunch or dinner.
200 g flour
1 pinch of salt
1 tablespoon poppy seeds (optional)
40 ml olive oil
60 ml cold water
300 g goat cheese (log shape)
200 ml creme fraiche
3 sprigs of basil
1 teaspoon of cumin
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, the creme fraiche and the teaspoon of cumin. Add salt and pepper to taste.
Slice the goat cheese.
Put the courgettes on top of the dough, evenly spread the slices of goat cheese. Wash and separate the leaves of the basil. Add them on top of the courgettes. Add the egg mixture.
Cook in preheated oven at 180C for 25 minutes.