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🍽️ Crispy Zucchini Tartlets

385 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 120 g butter
• 120 g quark
• 1 tbsp white wine vinegar
• 1 pinch salt
• 350 g yellow zucchini
• 350 g green zucchini
• 1 egg
• 4 sour cream
• 50 ml whipping cream
• 100 g grated Emmental
• salt
• white pepper
• nutmeg

Instructions

1. 1. Cut the butter into small cubes.
2. 2. Quickly knead the flour, butter, salt, quark, and vinegar into a smooth dough.
3. 3. Let the dough rest in a cool place for 30 minutes.
4. 4. Wash the zucchini thoroughly.
5. 5. Slice the zucchini lengthwise into thin slices.
6. 6. Heat water in a large pot.
7. 7. Add the zucchini slices to the boiling water for a short time (this is called blanching).
8. 8. Immediately shock the zucchini with cold water to stop the cooking process.
9. 9. Let the zucchini drain well.
10. 10. Whisk together the egg, sour cream, cream, and grated cheese in a bowl.
11. 11. Season the mixture with salt, pepper, and ground nutmeg.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Sprinkle some flour on a work surface.
14. 14. Roll out the dough on the floured surface.
15. 15. Place the dough into a tart pan with a 26 cm diameter.
16. 16. Prick the dough base several times with a fork.
17. 17. Bake the base for about 10 minutes in the preheated oven (blind baking).
18. 18. Carefully remove the pan from the oven.
19. 19. Arrange the zucchini slices in a radial pattern on the pre-baked dough base.
20. 20. Pour the cream-cheese mixture evenly over the zucchini.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 27 g · Carbs: 24 g