Summary

Ingredients

For the dough:

• 200 g wheat flour
• 3 teaspoons, leveled baking powder
• 100 g low-fat quark
• 50 ml water, cold
• 3 tablespoon oil
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled sugar

For covering:

• 200 g leek
• 300 g zucchini
• 3 tablespoon olive oil
• 150 g cherry tomato (s)
• 2 egg (s)
• 1 cup crème fraîche (50 g)
• 4 tablespoons milk
• Salt and pepper
• thyme

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Instructions

1. Grease a tart or quiche dish.
2. Clean the leek, cut lengthways, wash, drain well and cut into 2 cm wide strips. Cut the zucchini into cubes.
3. Heat the olive oil in a saucepan. Cover the leek and cook for about 5 minutes over low heat. Add the zucchini and thyme and cook for about 3 minutes. Season to taste with salt and pepper and allow to cool. Halve the cherry tomatoes.
4. Mix the flour and baking powder together for the dough. Add the quark, oil, water, salt and sugar and work into a dough. Roll out the dough into a round plate and place in the mold. Prick the pastry base several times with a fork.
5. Spread the zucchini vegetables on the dough. Whisk eggs, crème fraîche and milk, season with salt and sugar and pour onto the vegetables. Spread the tomatoes on the vegetables with the cut surface facing up. Bake at about 180 degrees for 30 minutes.
6. The vegetable cake can be served cold or warm, garnished with parsley.
7. A main course for 4 people, as a starter for 6 - 8 people.