Vegetarian vegetable cake with sour cream and quark

Ingredients for 1 servings:

• 400 g flour
• 1 bag(s) of dry yeast
• 4 tbsp olive oil
• 200 ml water
• 1 tbsp salt
• 700 g bell pepper(s), color as desired
• 1 clove(s) garlic
• 2 tbsp oil
• 200 g quark
• 300 g sour cream
• 4 eggs
• 1 dashes lemon juice
• 1 tbsp mustard
• pepper
• herbal salt
• 150 g cheese, grated, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Mix flour, dry yeast, olive oil, water, and salt into a yeast dough. Cover with a kitchen towel and let rise in a warm place for about 30 minutes. For the topping, wash and dice the bell peppers. Chop the garlic. Briefly sauté both in oil. Preheat the oven to 200 degrees Celsius. Mix the quark and sour cream with the remaining ingredients and season generously with salt and pepper. Add the slightly cooled, steamed vegetables. Roll out the dough on a floured work surface or baking mat. Place on a baking sheet lined with baking paper or in any other dish of your choice. Spread the vegetable mixture over the dough. Optionally, sprinkle with grated cheese and bake the vegetable tart for about 50 minutes, until nicely browned.