Vegetable Tart Provence

Ingredients for 1 servings:

• 200 g wheat flour
• 2 tsp, leveled baking powder
• ½ tsp salt
• 8 tbsp oil (sunflower oil)
• 125 g quark
• 150 g cooked ham, diced
• 500 g vegetables (2 small zucchini, 1/2 leek, 1 carrot, some broccoli)
• 2 onions
• 1 garlic clove(s)
• 200 g cheese, grated
• 250 g sour cream
• 3 egg yolks
• 2 tomatoes
• Salt and pepper, nutmeg, pepper, parsley
• nutmeg
• Parsley, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the flour with the baking powder, add salt, 5 tablespoons of oil, and the quark. Knead thoroughly, then let the dough rest for a while. Grease a round baking dish (approx. 28 cm) with oil. Clean the vegetables. Cut the zucchini into pieces, the leek into rings, the carrot into sticks, and cut the broccoli into florets. Finely dice the onion and garlic and sauté in the remaining oil until translucent. Add the vegetables and fry briefly. Cream the sour cream and mix with the egg yolk and half of the cheese. Season with salt, pepper, nutmeg, and finely chopped parsley. Fold in the vegetables and diced ham. Roll out the dough and line the baking dish with it. Spread the sour cream and vegetable mixture on top. Slice the tomatoes and place them on top. Bake at 190°C for 20 minutes, sprinkle with the remaining cheese, and bake for another 20-25 minutes.