Summary

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

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Instructions

1. Preheat the oven to 200 ° (convection 180 °).
2. Knead the flour, vegetable cream, egg and salt for the dough and put in a cool place.
3. 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.
4. 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.
5. 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.