Vegetable Tart Provence
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wheat flour
- 2 teaspoons, leveled baking powder
- 0.5 teaspoon ½ salt
- 8 tablespoon oil, (sunflower oil)
- 125 g quark
- 150 g cooked ham, diced
- 500 g veetables (2 small zucchini, 1/2 stick leek, 1 carrot, a little broccoli)
- 2 onions)
- 1 clove garlic
- 200 g cheese, rated
- 250 g sour cream
- 3 egg yolks
- 2 tomato (s)
- Salt and pepper, nutmeg, pepper, parsley
- nutmeg
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder, add salt, 5 tablespoons of oil and quark. Knead well and then let the dough rest a little. Smear a round baking dish (approx. 28 cm) with oil.
- Clean the vegetables. Cut the zucchini into pieces, the leek into rings, cut the carrot into sticks and divide the broccoli into florets. Finely dice onions and garlic and sweat in the remaining oil until translucent. add the vegetables and fry them briefly.
- Stir the sour cream until creamy and mix with the egg yolk and half of the cheese. Season with salt, pepper, nutmeg and finely chopped parsley. Fold in the vegetables and diced ham.
- Roll out the dough and line the baking pan with it. Spread the sour cream and vegetable mixture on top. Cut the tomatoes into slices and place on top.
- Bake at 190 ° C for 20 minutes, sprinkle with the remaining cheese and finish baking in another 20-25 minutes.
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