Green tart with spring vegetables

Name: Green tart with spring vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 100 g Butter; 4 Eggs (size M); 1 kg Tomatoes; 2 Shallots; 6 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Olive oil; 200 g frozen peas; 1 Onion; 2 Garlic cloves; 200 g Courgette; 200 g young spinach; 1 TABLESPOON + 1 tsp oil; 100 g Double cream cream cheese; 150 ml Milk; 100 g Gouda cheese; 1 Beet Cress; 500 g Low-fat curd; 3-4 Tbsp Lemon juice; 100 ml Mineral water; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
100 g Butter
4 Eggs (size M)
1 kg Tomatoes
2 Shallots
6 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Olive oil
200 g frozen peas
1 Onion
2 Garlic cloves
200 g Courgette
200 g young spinach
1 TABLESPOON + 1 tsp oil
100 g Double cream cream cheese
150 ml Milk
100 g Gouda cheese
1 Beet Cress
500 g Low-fat curd
3-4 Tbsp Lemon juice
100 ml Mineral water
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Put flour, some salt, butter in pieces and 1 egg into a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Wash and clean the tomatoes and cut them into eights. Peel shallots and cut them into thin rings. Season vinegar with salt, pepper and sugar. Fold in olive oil drop by drop. Mix tomatoes, onions and vinaigrette. Set salad aside
3
Pour boiling water over peas in a bowl. Peel onion and garlic and cut into fine cubes. Wash and clean the zucchini and cut into small cubes. Wash the spinach and drain well. Heat 1 tablespoon of oil in a large pan and sauté the onion until translucent. Add the zucchini and fry for about 3 minutes. Add the spinach, fry everything for about 3 minutes and let it cool down briefly. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease a tart tin (26 cm Ø) and line it with the dough, pressing the edge down. Cut off the protruding edge
4
Heat 1 tsp. oil in a small pot. Sauté the garlic in it and remove from the heat. Carefully stir in cream cheese, add milk and 3 eggs. Season to taste with salt and pepper. Put the vegetables into the mould and pour the cream cheese sauce over them. Grate cheese and spread it on the tart. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
5
Cut cress from the bed with scissors. Mix quark, lemon juice, mineral water, half of the cress, except for a little bit for sprinkling, and season with salt and pepper. Add the other half of the cress to the tomato salad. Remove the tart from the oven, let it cool down a little and remove from the tin. Cut the tart into 12 pieces, arrange with cress curd and tomato salad. Sprinkle curd cheese with the remaining cress