Stéphane reynaud's provençal cake

Preheat the oven to 180 ° C.

Peel the onion and cut it fine. Cut the zucchini and eggplant into small cubes.

Smother all vegetables, the cherryto and sundried to olive oil and keep them crispy.

Pick the basil leaves from the stalks, roll them through olive oil and remove the olives.

Roll out the dough on a baking sheet covered with parchment paper, cover the dough with the vegetables and sprinkle with the fleur de sel and pepper.

Bake the cake in the oven for 30 minutes.