Vegetable cake with cherry tomatoes and zucchini

Ingredients for 1 servings:

• 200 g wheat flour
• 3 tsp, leveled baking powder
• 100 g low-fat curd cheese
• 50 ml water, cold
• 3 tbsp oil
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• Fat for the mold
• 200 g leek
• 300 g zucchini
• 3 tbsp olive oil
• 150 g cherry tomatoes
• 2 eggs
• 1 cup of crème fraîche (150 g)
• 4 tbsp milk
• e.g. salt and pepper
• Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Quark-oil dough

Grease a tart or quiche dish. Trim the leeks, slice them lengthwise, wash them, drain well, and cut into 2 cm wide strips. Dice the zucchini. Heat olive oil in a pan. Cover the leeks and sauté over low heat for about 5 minutes. Add the zucchini and thyme and sauté for about 3 minutes more. Season with salt and pepper and let cool. Halve the cherry tomatoes. For the pastry, mix together the flour and baking powder. Add the quark, oil, water, salt, and sugar and knead into a dough. Roll out the dough into a round disc and place it in the dish. Prick the pastry base several times with a fork. Spread the zucchini on top of the dough. Whisk together the eggs, crème fraîche, and milk, season with salt and sugar, and pour over the vegetables. Arrange the tomatoes on top of the vegetables, cut-side up. Bake in a preheated oven at approximately 180°C (top/bottom heat) for 30 minutes. The vegetable pie can be served cold or warm, garnished with parsley. It serves as a main course for 4 people, or as an appetizer for 6-8 people.