Tomato, mushroom and cheese tart

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• 150 g low-fat curd cheese
• 70 g butter or margarine
• 1 tsp salt
• some butter for the mold
• some breadcrumbs for sprinkling
• 1 m.-large zucchini
• 700 g mushrooms
• 10 tomatoes
• 1 onion(s), red
• 50 g cream
• 50 g crème fraîche
• 2 eggs
• Sea salt
• Black pepper, freshly ground
• Herbs, Italian
• 80 g Emmental cheese
• 50g Gouda

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Knead the whole-wheat flour with quark, butter, and salt into a smooth dough. Wrap the dough in foil and let it rest in the refrigerator for one hour. In the meantime, peel and slice the mushrooms and sauté them in a large non-stick pan with a little butter, season lightly with salt and pepper, and let cool. Finely chop the onion and sauté them in a little butter. Slice the zucchini and sauté them in a large non-stick pan with a little olive oil, season with salt and pepper, and let cool. Slice the tomatoes. Preheat the oven to 180°C. Grease a round tart or springform pan with a little butter and sprinkle with breadcrumbs. On a floured surface, roll out the dough into a circle and place it in the prepared pan, forming a 2 cm high rim. Prick the dough several times with a fork. Then bake “blind” for 12 minutes on the lowest rack. Sprinkle the pre-baked dough with about 1 tablespoon of breadcrumbs. Spread the zucchini slices evenly on top. Season lightly with pepper, salt, and herbs. Then distribute the mushrooms evenly on top and season lightly again. Then distribute the tomato slices evenly on top and season lightly again. Finally, scatter the fried onions over the tomatoes. Whisk together the cream, crème fraîche, and eggs and season with salt and pepper. Spread the cream and egg mixture evenly over the tart. Finally, grate the cheese and sprinkle it evenly over the top. Bake the tart for another 30 minutes. Delicious with leaf salad.