Grisou's light tart à la moutarde

Ingredients for 4 servings:

• 180 g flour
• 90 g butter, cold, cut into small pieces
• 90 g quark, 40%, well drained
• 2 tbsp mustard (Dijon mustard)
• 1 tsp honey
• 100 g fresh goat cheese or strong older goat cheese, to taste
• ½ lemon(s), grated peel
• ½ bunch parsley, chopped
• 2 zucchini, small, sliced
• 2 tbsp olive oil
• 1 small garlic clove(s), diced
• salt and pepper
• some olive oil for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for a change without tomatoes

Prepare a quick, light puff pastry from flour, butter, quark, and a generous pinch of salt, following this recipe: http://www.chefkoch.de/rezepte/1026471207817596/Blitzblaetterteig.html. Blend the mustard, honey, goat cheese, lemon zest, and parsley into a paste. It should be spreadable but not too thin. If using dry goat cheese, add a little olive oil or milk if necessary. Fry the zucchini with the garlic in oil; do not brown them. If using very mild goat cheese, add a little salt; otherwise, freshly ground pepper will suffice. Roll out the puff pastry and place it in a 26- or 28-cm tart pan, prick it several times. Spread the goat cheese and mustard paste on top, top with the zucchini slices, and drizzle with a very small amount of olive oil. Bake at 170°C fan oven for about 25 minutes; the zucchini should have a crispy surface. One tart, along with a salad and a small dessert, is enough for a dinner for four people. Variation: Instead of parsley, make the mustard paste with wild garlic, but then leave out the garlic clove with the zucchini.