Vegetable and bacon tart

Ingredients for 1 servings:

• 175 g flour
• 100 g butter, cold
• 100 g cottage cheese
• 500 g zucchini
• 250 g carrot(s)
• 100 g leek
• 150 g streaky bacon
• 1 tbsp butter
• salt and pepper
• 1 tsp thyme, dried
• 150 g cheese, grated
• 3 eggs
• 150 ml milk
• 150 g whipped cream
• 2 bowls of cress
• 300 g sour cream
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

also ideal for freezing

For the dough, knead the flour and butter into crumbs and knead in the cottage cheese. Wrap the dough in cling film and chill for 1 hour. For the topping, clean, wash, and peel the vegetables. Dice the zucchini and carrots, and slice the leek into rings. Dice the bacon and fry in a pan. Sauté the leek rings and diced carrots in the bacon fat for about 8 minutes, adding butter if desired. Add the zucchini cubes and sauté briefly. Season everything with salt, pepper, and thyme. Allow the mixture to cool slightly, then stir in the cheese. Preheat the oven to 175°C (top/bottom heat). Roll out the dough and line a 26 cm springform pan, forming a 3-4 cm high rim. Chill the pan for 15 minutes. Spread the bacon and vegetable mixture in the pan. Whisk together the eggs, milk, and cream, season with salt and pepper, and pour over the filling. Bake the tart in the oven for about 45 minutes, covering with aluminum foil after 30 minutes. For the dip, chop the cress and mix it with the sour cream. Season the dip with salt, pepper, and lemon juice and serve with the tart.