Italian vegetable tart

Ingredients for 1 servings:

• 7 tbsp corn oil
• 120 g curd cheese, 20%
• 6 tbsp milk
• 250 g wheat flour type 550
• 1 tsp baking powder
• 1 pinch of salt
• 250 g ricotta
• 2 eggs
• 50 g Parmesan
• 1 tbsp thyme, fresh, chopped
• 1 bell pepper(s), yellow, diced
• 1 small eggplant(s), diced
• 10 date tomatoes, halved
• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• e.g. salt and pepper
• chili powder
• some anchovy fillet(s) in oil, roughly chopped
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the quark and oil dough, knead all the dough ingredients into a smooth dough. Roll out the dough and place it in a greased tart pan. For the topping, heat the olive oil in a pan and sauté the vegetables, except for the tomatoes. Season with salt, pepper, and chili powder. Lightly roasted flavors are welcome. Now whisk the ricotta with the eggs, cheese, and thyme. Season with salt and pepper. Spread the vegetables on the dough. Top with the halved tomatoes and chopped anchovy fillets. Pour the ricotta and egg mixture over everything. Bake in a preheated oven at 180°C (convection oven) for 25-30 minutes, until the tart is golden brown. Remove from the oven and let cool for 5 minutes. Remove from the pan, cut into pieces, and enjoy.