Zucchini tart with goat cheese

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp water
• 500 g zucchini
• 50 g pine nuts
• 2 tbsp olive oil
• 1 bunch of mint
• 4 eggs
• 50 g cream
• 50 g sour cream
• 200 g goat’s cheese (goat roll)
• salt and pepper

Instructions

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

ideal for brunch buffet

Knead the dough ingredients together and chill for about 30 minutes. Coarsely grate the zucchini. Toast the pine nuts in a pan until golden brown, then add the oil and fry the zucchini for a few minutes. Season with salt, pepper, and chopped mint, remove from the heat, and let cool slightly. Whisk the eggs, cream, and sour cream, then season with salt and pepper. Add the egg mixture to the zucchini. Roll out the dough and place it in a greased 28cm springform pan, forming a rim about 3cm high. Pour in the zucchini-egg mixture. Slice the goat cheese and spread it over the zucchini mixture. Bake at 180°C fan (preheated) for about 30 minutes, until the mixture is firm and the surface is golden yellow.