Vegetable tart

Ingredients for 1 servings:

• 1 pack of puff pastry (approx. 320 g)
• 500 g vegetables
• 200 g low-fat curd cheese or yogurt
• 200 g ricotta / cream cheese
• 120 g cheese, grated
• 2 eggs
• 1 tbsp mustard
• some pepper
• some nutmeg
• some parsley, finely chopped
• some chives, finely chopped
• possibly salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with puff pastry and cheese

Wash and prepare the vegetables, peel if necessary, chop them up and steam them in salted water or in a sieve until crisp. Drain well in a sieve and let cool. In the meantime, prepare the puff pastry, place it in a baking dish (20 cm x 30 cm) and preheat the oven to 200° – 210° C. Stir the quark and ricotta until smooth and add the cheese. Season well with pepper, nutmeg, herbs and a little salt if desired. Whisk the eggs and add them to the topping. Arrange the vegetable pieces on the puff pastry and pour the topping over them. Cut off any loose edges of the puff pastry so that the edge is about 2 cm wide all around and fold it slightly towards the middle. Knead the cut dough into a thin roll, shape it into a heart and place it in the middle of the tart. Bake in the middle of the oven for about 40 – 50 minutes, remove and let rest for 5 minutes before cutting. Tastes delicious both hot and cold. Tip: Top each half of the tart with a different vegetable, or mix several vegetables together. Use the cut-off pastry scraps as a “divider.” Or form the initial letters of the vegetable and place them on the corresponding halves. The following combinations are particularly recommended: zucchini – peppers; zucchini – ham; zucchini – carrots; leeks – carrots; beetroot – potatoes; pumpkin – curry; carrots – onions; white cabbage – caraway; chicory – parsley; broccoli – cauliflower; broccoli – ham.