John Myers
Ingredients for 6 servings:
- 150 g flour (wheat flour)
- ½ tsp baking powder
- 75 g quark (low-fat quark)
- 3 tbsp olive oil
- 3 tbsp milk
- Salt
- 500 g pumpkin flesh
- 30 g dried tomatoes in oil (about 3 tbsp oil)
- 2 cloves garlic
- 1 onion(s)
- 1 chili pepper(s), red, fresh or dried, possibly more
- Salt and pepper, freshly ground
- 3 eggs
- 150 g cream
- 2 tbsp herbs, chopped (e.g. thyme, rosemary, sage)
- 150 g feta cheese
- 50 g olives, black, pitted
- Fat, for the shape
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For the dough: Knead the dough ingredients and line a greased springform pan (30 cm in diameter), forming a 2 cm-high rim. For the topping: Cut the pumpkin flesh into sticks. Cut the drained tomatoes into strips. Pour the tomato oil into a pan. Add the chopped garlic, diced onion, chopped chili pepper, and tomato strips and sauté for about 3 minutes. Add the pumpkin strips and cook for about five minutes. Season with salt and pepper and let cool slightly. For the topping: Whisk the eggs and cream, stir in the herbs. Spread the vegetables on the dough and pour the topping over them. Sprinkle with crumbled feta cheese and olives. Bake in a preheated oven at 200°C, fan oven 170°C, gas mark 3, for about 30-40 minutes. The tart can be eaten hot or cold.
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