Summary

Ingredients

For the dough:

• 7 tablespoon sunflower oil
• 120 g quark (curd cheese)
• 6 tablespoon milk
• 270 g wheat flour
• 1 teaspoon, heaped baking powder
• salt and pepper

For the filling:

• 220 g ricotta
• 2 egg (s)
• 50 g pecorino cheese
• 1 tablespoon herbs (thyme, rosemary, oregano)
• salt and pepper
• some nutmeg, freshly ground

For covering:

• 0.5 ½ zucchini
• 1 red pepper
• 0.5 ½ paprika, yellow
• 5 cherry tomato (s)
• 1 onion (s)
• 1 clove garlic
• 6 olives, green or black
• some oil to sear the vegetables

For the set:

• some herb sprig (s) or basil leaves

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Instructions

1. The ingredients are sufficient for a 28 cm tart pan.
2. Mix or knead all the ingredients for the potty dough. Roll out the dough and line a buttered tart pan with it.
3. For the filling, mix the ricotta with the eggs, cheese and spices.
4. For the topping, cut the zucchini into slices, the peppers into pieces and the onions into rings. Also cut the tomatoes into slices and finely chop the garlic. Cut the olives into rings.
5. Briefly sear the vegetables separately in a pan in oil.
6. Spread the ricotta mixture evenly on the dough, then cover with the vegetables and gently press them in.
7. Bake the cake for 20 minutes at approx. 170 degrees Celsius. Garnish with the herb sprigs and / or basil leaves.