Vegetable tartlets

Ingredients for 4 servings:

• 100 g quark, low-fat
• 100 g butter
• 1 egg yolk
• 100 g flour
• 1 pinch of baking powder
• 1 zucchini
• 1 bunch of spring onions
• 2 tomatoes
• 2 bell peppers, red and yellow
• 1 tbsp clarified butter
• ¼ liter cream
• 125 ml milk
• 3 eggs
• ½ bunch basil
• salt and pepper
• 100 g mountain cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Mix the squeezed-out quark with butter and egg yolk. Sift over the flour, baking powder, and salt and quickly knead with your hands until a smooth dough forms. Wrap the dough in foil and let it rest in the refrigerator overnight. The next day, roll it out and line small, buttered tartlet molds. Cut the zucchini, spring onions, and bell peppers into thin strips and fry in a pan with clarified butter until translucent. Let cool. Peel the tomatoes, cut them into eighths, and scoop out the insides. Divide the sautéed vegetables among the molds and arrange the tomato eighths in a cross pattern on top. Mix together the milk, cream, eggs, salt, pepper, and finely chopped basil and pour over the vegetables. Sprinkle with grated cheese and bake in a preheated oven at 200°C for about 30 minutes.