← All recipes

🍽️ Small Vegetable Tarts with Quark Filling

622 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (20 g)
• 0.5 tsp sugar
• 350 g flour
• 1 pinch salt
• 60 g butter
• 3 egg yolks
• 250 g quark
• 20 g cornstarch
• 2 tomatoes
• 1 zucchini
• 4 mushrooms
• 40 g green olives (pitted)
• salt
• pepper (from the mill)
• 2 tsp chopped thyme leaves

Instructions

1. 1. Dissolve the yeast and sugar in 150 milliliters of lukewarm water until everything has dissolved.
2. 2. Put the flour and salt into a large bowl.
3. 3. Pour the yeast-sugar mixture into the bowl.
4. 4. Add the butter and one egg yolk.
5. 5. Knead the ingredients with a hand mixer until you have a smooth dough.
6. 6. Cover the bowl.
7. 7. Let the dough rise in a warm place for 45 minutes.
8. 8. Mix the quark with the remaining two egg yolks and the starch in a separate bowl.
9. 9. Season the quark mixture with salt, pepper, and thyme.
10. 10. Wash the tomatoes and zucchini thoroughly.
11. 11. Pat the vegetables dry with a kitchen towel.
12. 12. Slice the tomatoes and zucchini into thin slices.
13. 13. Clean the mushrooms and remove any dirty spots.
14. 14. Slice the mushrooms.
15. 15. Slice the olives as well.
16. 16. Divide the dough into four equal pieces.
17. 17. Lightly dust a work surface with flour.
18. 18. Roll out each piece of dough so that it fits into the greased molds.
19. 19. Press the edges of the dough up in the molds to form a rim.
20. 20. Spread the quark mixture evenly over the dough base.
21. 21. Place the vegetable slices and olives on top of the quark mixture.
22. 22. Press the vegetables down slightly so they stick in place.
23. 23. Preheat the oven to 200 degrees.
24. 24. Place the tarts on the middle rack.
25. 25. Bake the tarts for about 30 minutes.

Nutrition per serving

• kcal: 622
• Protein: 24 g · Fett/Fat: 24 g · Carbs: 75 g