Fine vegetable tart

Ingredients

Directions

1. 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. 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. 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. 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. 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. 6

   manufacturer) bake for about 40 minutes.

7. 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. 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. 9

   Drink tip: dry white wine, for example a mild Pinot Blanc.