Pepper and feta tart

Ingredients for 4 servings:

• 180 g wholemeal spelt flour or wholemeal wheat flour
• 80 g margarine or butter
• 1 pinch of sea salt
• 1 small egg(s)
• 1 tbsp water, cold, approx.
• 1 package of feta cheese, approx. 200 g
• 2 bell peppers, red and yellow
• 4 spring onions, cut into rolls
• 1 bunch of mixed herbs (basil, chives, parsley or Maggi herb)
• 1 cup of sour cream, approx. 200 g
• 1 cup of milk or whipped cream, measure with the sour cream cup
• 2 eggs
• salt and pepper
• Paprika powder, hot
• optional spice(s) of your choice
• 100 g cheese, grated
• Fat and breadcrumbs for the form

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian, wholesome

For the dough, knead the flour, butter, the small egg, water, and salt into a smooth dough. Wrap it in cling film and refrigerate for 20-30 minutes. Then roll it out and place it in a greased 26cm springform or tart pan sprinkled with breadcrumbs. Form a 2cm high rim and prick the base several times with a fork. For the topping, cut the vegetables into small cubes. Also dice or crumble the feta cheese. Wash and chop the herbs. Spread all the ingredients decoratively on the dough. For the egg mixture, whisk together the sour cream, milk, eggs, salt, pepper, hot paprika, and any other spices you like. Stir in the cheese. Pour the egg and milk mixture over the top of the tart and bake at 175°C (fan oven) for 25-35 minutes. The egg mixture should set and the dough should be crispy brown. A summer salad or a mint yogurt dip goes well with it.