Zucchini pie in the multicooker

Ingredients

For the dough

• 300 g white wheat flour
• 3 tablespoons olive oil
• 18 g fresh yeast
• 100 ml warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon dried rosemary
• 1 teaspoon caraway seeds

For the filling

• 3 medium zucchini (600 g)
• 200 g brânză de burduf (Romanian cheese)
• 100 g cașcaval (Romanian semi-hard cheese)
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon dried rosemary
• 5 fresh basil leaves

For the topping

• 10 g butter
• 4 small tomatoes
• 1 egg yolk

Preparation

1. In a small bowl, mash the yeast with the sugar until it turns liquid. Leave it somewhere warm for 15 minutes, until it swells and foams. 2. Sift the flour into a bowl and add the salt, rosemary and caraway seeds. Add the yeast and gradually pour in the warm water, then knead, working in the oil a little at a time. Cover the bowl and leave the dough somewhere warm for 60 minutes, until it doubles in size. 3. Meanwhile, peel and grate the zucchini. Leave it to drain for 15 minutes while the dough rises, pressing it a few times. 4. Crumble the brânză de burduf and grate the cașcaval. Mix them with the zucchini, eggs, salt, pepper, rosemary and chopped basil leaves. 5. Roll the dough out into an even sheet, not too thick. Grease the multicooker pot with the melted butter, lay the dough in it and add the filling on top. Fold the edges of the dough over the filling, decorate with tomato slices and brush the dough with the egg yolk. 6. Bake at 150°C for 55 minutes, until the dough is cooked through and browned around the edges. 7. Let the pie cool gradually in the pot, then cool it completely before slicing, about 90 minutes.