Summary

Ingredients

• 175 g flour
• 100 g butter, cold
• 100 g cottae cheese
• 500 g zucchini
• 250 g carrot (s)
• 100 g leeks
• 150 g bacon (pork belly), streaky
• 1 tablespoon butter
• salt
• pepper
• 1 teaspoon thyme, dried
• 150 g cheese, rated
• 3 egg (s)
• 150 ml milk
• 150 g whipped cream
• 2 bowls cress
• 300 g sour cream
• some lemon juice

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Instructions

1. For the dough, knead the flour and 100 g butter until crumbly and knead in the cottage cheese. Cool the dough wrapped in foil for 1 hour.
2. Clean, wash or peel the vegetables for the topping. Dice the zucchini and carrots, cut the leek into rings.
3. Dice the bacon and fry in a saucepan. Stew the leek rings and diced carrots in the bacon for about 8 minutes, adding butter if necessary. Add zucchini cubes and sauté briefly. Season to taste with salt, pepper and thyme. Let the mixture cool slightly, then mix in the cheese.
4. Preheat the oven to 175 ° C. Roll out the dough, line a 26 cm springform pan with it, forming a 3-4 cm high rim. Chill for 15 minutes. Spread the bacon and vegetable mixture in the pan.
5. Whisk eggs, milk and cream together, season with salt and pepper and pour over the filling. Bake the tart in the oven for about 45 minutes, cover with aluminum foil after 30 minutes.
6. For the dip, cut the cress and mix it with the sour cream. Season the dip with salt, pepper and lemon juice and serve with the tart.