Peel onions and garlic, chop finely. Cut tomatoes crosswise, blanch (scald) with boiling water, peel, remove seeds. Remove stalks, chop flesh coarsely. Rinse zucchini, clean, dice.
Rinse basil, shake dry, pluck leaves and cut into tender strips.
Sauté onions and garlic in 3 tbsp oil. Add mince and stir-fry until it is crumbly and has completely lost its reddish color. Season with soy sauce and pour wine or clear soup. Add the tomatoes and zucchini, season with salt, season with pepper.
Simmer gently for a few minutes. Finally, fold in pine nuts and basil. Season the minced meat to taste.
Preheat electric stove to 200 °C.
Brush a gratin dish with the remaining oil. Spread with a layer of dough, which should be large enough to comfortably spread over the casserole like a lid. Spread some of the minced filling evenly on the bottom layer of dough, crumble a little feta cheese in between, cover with a layer of dough. Continue in this way until all the ingredients are used up.
Cover the casserole with the overhanging dough and brush the surface thickly with crème fraîche. Bake the casserole in the oven on the middle shelf at 200 degrees for 50 minutes until golden brown.
Our tip: Use your favorite red wine for cooking!
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