For the dough, knead all ingredients into a smooth shortcrust pastry and press into a greased tart pan. The dough should rest for 1/2 hour before topping.
Mix the vegetables with the whipped cream, herbs and spices and fill on the dough base. Sprinkle with the pumpkin seeds. Bake at 180-200 degrees
45-60 min on the middle shelf.
With a glass of bread-drunk mineral water mixture, this vegetable cake is a welcome lunch or possibly dinner.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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