Vegetable tarts

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 200 ml water
• 100 g butter or margarine
• 400 g carrot(s)
• 400 g zucchini
• 200 g double cream cheese
• 1 bunch of chives, cut into rolls
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

makes 10 handy tartlets

For the dough, mix the flour, dried yeast, salt, and sugar in a bowl. Add 50g of the softened butter (or margarine) and the water, and knead with the dough hook of a mixer until you have a smooth dough. Cover and let it rise in a warm place until the dough has roughly doubled in size. For the topping, cut the carrots and zucchini into sticks – this works well and evenly with a julienne cutter. Fry the vegetable sticks in the remaining 50g of butter and sauté in a covered pan over low heat until they are still crunchy. Stir in the cream cheese and chives and season with salt and pepper. After letting the dough rise, knead again and divide into 10 portions. Roll out each piece of dough into a flatbread about 12cm in diameter and place on a baking sheet lined with baking paper. Fill the flatbreads with the vegetable filling and bake in a preheated oven at 200°C for about 20 minutes. Tastes good both hot and cold. Other vegetables can also be used, depending on your taste.