– 200 g flour
– 1/2 teaspoon baking powder
– 1 yoghurt
– 50 ml of olive oil
– 1 green pepper
– 1 small tomato
– 4 eggs
– 2 slices of cooked ham
– 30 g of tomato concentrate (one large soup spoon)
– a dozen basil leaves
– a pinch of herbs from Provence
– 50 g of Parmesan cheese
– salt and pepper
Preheat the oven to 180 ° C (th 6).
Finely chop the green pepper. Trim each strap in two or three. Heat a non-stick frying pan with a little water and sear the peppers.
Leave to cook for 5 to 6 minutes then cut off the heat and let cool.
Meanwhile, cut the diced ham and the tomato into thin slices.
Beat the eggs in an omelette. Add the yoghurt, mix and gradually incorporate the mixed flour into the yeast.
Homogenize the whole with the whisk and then pour the olive oil into a net.
Add tomato paste, salt, pepper and chopped basil. Stir in diced ham, pepper and grated Parmesan cheese and spread with a spatula.
Pour the mixture into a cake pan lined with parchment paper. Add on top the slices of tomato and sprinkle with herbs of Provence.
Bake and cook for about 45 minutes, checking the cooking with a wooden spade: it must come out dry.
Leave 30 min in the oven off. Then unmold on a baking tray.
Serve warm or cold, sliced.