Fine vegetable tart

Name: Fine vegetable tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g + some flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g cold + some butter; 4 Eggs (Gr. M); 200 g leaf spinach; 200 g frozen peas; 1 Onion; 2 Garlic cloves; 1 medium zucchini; 4 TABLESPOONS Olive oil; 100 g Double cream cheese; 150 ml + 7-9 tablespoons milk; 100 g Mountain cheese (piece); 500 g Tomatoes; 1 Shallot; 3 TABLESPOONS light balsamic vinegar; 500 g Low-fat curd; 1 Beet Cress

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

150 g + some flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g cold + some butter
4 Eggs (Gr. M)
200 g leaf spinach
200 g frozen peas
1 Onion
2 Garlic cloves
1 medium zucchini
4 TABLESPOONS Olive oil
100 g Double cream cheese
150 ml + 7-9 tablespoons milk
100 g Mountain cheese (piece)
500 g Tomatoes
1 Shallot
3 TABLESPOONS light balsamic vinegar
500 g Low-fat curd
1 Beet Cress

Directions

1
Quickly knead 150 g flour, 1 pinch of salt, 100 g butter in small pieces and 1 egg to a smooth dough and chill for about 30 minutes.
2
Clean, wash and drain the spinach. Pour boiling water over frozen peas. Peel onion and garlic, dice finely. Clean, wash and chop the zucchini. Heat 2 tablespoons of oil in a large frying pan.
3
Fry the onion and garlic in it. Fry the zucchini briefly. Add the spinach and let it collapse. Season everything with salt and pepper and let it cool down a bit.
4
Grease a tart mould with a removable bottom (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the form with it, press the rim and cut straight.
5
Spread the vegetables in the form. Mix cream cheese, 3 eggs and 150 ml milk. Season with salt and pepper and pour over the vegetables. Grate cheese directly over the vegetables. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
6
manufacturer) bake for about 40 minutes.
7
Wash the tomatoes and cut them into slices. Peel the shallot and cut into rings. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Mix tomatoes, shallot and vinaigrette.
8
Stir curd and 7-9 tablespoons of milk until smooth. Season to taste with salt and pepper. Cut cress from the bed. 2⁄3 under the quark, add the rest to the salad. Let the tarte rest for about 5 minutes before cutting, then arrange everything.
9
Drink tip: dry white wine, for example a mild Pinot Blanc.