Sheep Cheese Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wheat flour, type 550
- 30 g durum wheat semolina
- 2 teaspoons, leveled baking powder
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled lemon peel, grated
- 50 ml water
- 80 ml olive oil
- 2 egg (s)
- 150 g zucchini
- 300 g sheep cheese
- 30 g pine nuts
- 1 teaspoon rosemary, ground
- some olive oil
- Pepper, coarse and black, from the mill
Print Recipe
Pin Recipe Instructions
- Put all ingredients from the wheat flour to the eggs in a saucepan, also the teaspoon of rosemary, and mix with the mixer. Grate the zucchini into thin slices or fine pieces and crumble half of the sheep`s cheese. Add both and stir in well.
- Grease a tart pan or normal cake springform pan with a diameter of approx. 26-28 cm, spread the mixture on top and smooth it out. Crumble the remaining 150 g of sheep`s cheese and spread on top, as well as the pine nuts. Sprinkle a little more rosemary - alternatively, you can also use the needles of fresh twigs to taste. Finally, drizzle with about 3 - 4 tablespoons of olive oil and sprinkle with pepper.
- Bake in the preheated oven at approx. 180 ° C hot air for about 30 minutes. Then let cool a little and serve lukewarm.
- As a main meal, this amount is enough for approx. 3 - 4 people, depending on your appetite. This recipe is also very good as a party snack or starter and tastes just as good cold.
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