Tomato and Zucchini Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wheat flour, (whole rain)
- 100 g wheat flour, (type 405)
- 100 g plant cream, with butter flavor
- 1 egg (s)
- 1 pinch (s) salt
- 2 medium tomato (s)
- 1 medium zucchini
- 2 tablespoon plant cream
- 200 g low-fat quark
- 200 g feta cheese
- 2 piece (s) garlic clove (s)
- basil
- 3 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° (convection 180 °).
- Knead the flour, vegetable cream, egg and salt for the dough and put in a cool place.
- For the filling, wash and core the tomatoes and cut into small pieces. Wash and dice the zucchini. Braise both in 1 tablespoon plant cream.
- Mix the quark with the crumbled feta cheese. Peel and chop garlic or press through the press, dry washed basil and chop. Add to the quark-feta mixture with zucchini, tomatoes and eggs and mix well. Season to taste with salt & pepper.
- Grease the springform pan (26 cm diameter) with 1 tablespoon plant cream. Line with dough and form a 2-3 cm high edge. Put the filling on the dough, smooth it out and bake for approx. 30 - 35 minutes.
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