Tomato and zucchini tart

Ingredients for 1 servings:

• 100 g wheat flour (wholemeal)
• 100 g wheat flour (type 405)
• 100 g vegetable cream, with butter flavor
• 1 egg(s)
• 1 pinch of salt
• 2 m.-large tomato(s)
• 1 m.-large zucchini
• 2 tbsp vegetable cream
• 200 g low-fat curd cheese
• 200 g feta cheese
• 2 garlic cloves
• basil
• 3 eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

well suited for guests

Preheat oven to 200°C (180°C fan-assisted oven). Knead the flour, vegetable cream, egg, and salt for the dough and chill. For the filling, wash, deseed, and finely chop the tomatoes. Wash and dice the zucchini. Sauté both in 1 tablespoon of vegetable cream. Mix the quark with the crumbled feta. Peel and finely chop the garlic or press it through a press, dry and chop the washed basil. Add the zucchini, tomatoes, and eggs to the quark and feta mixture and mix well. Season with salt and pepper. Grease a springform pan (26 cm diameter) with 1 tablespoon of vegetable cream. Line the pan with dough and form a 2-3 cm high rim. Pour the filling onto the dough, smooth it down, and bake for approx. 30-35 minutes.