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🍽️ Crunchy Green Winter Tart with Cheese

420 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 150 g
• salt pinch
• curd cheese, skimmed 100 g
• butter 70 g
• Parmesan 50 g
• broccoli 250 g
• Brussels sprouts, fresh 250 g
• peas, frozen 150 g
• spring onions 0.5 bunch
• sour cream 200 g
• milk 50 ml
• eggs 2 pcs.
• pepper, black ground pinch

Instructions

1. 1. Put flour, half a teaspoon of salt, low-fat quark, and cold, cubed butter into the mixing container.
2. 2. Process the ingredients using the measuring cup for one minute on the dough kneading setting to form a smooth dough.
3. 3. Roll out the dough on a floured surface.
4. 4. Place the dough in a greased tart pan and put it in the refrigerator for about 30 minutes.
5. 5. Clean the mixing container for the next step.
6. 6. Remove the rind from the Parmesan and cut it into pieces.
7. 7. Put the Parmesan pieces into the mixing container and chop them for 15 seconds on setting 10.
8. 8. Transfer the ground Parmesan into a bowl and set it aside.
9. 9. Wash the broccoli and divide it into small florets.
10. 10. Clean the Brussels sprouts and wash them as well.
11. 11. Place the broccoli and Brussels sprouts into the deep steam cooking insert.
12. 12. Fill 1 liter of hot water into the mixing container and add one teaspoon of salt.
13. 13. Place the steam cooking insert on top, close it, and steam the vegetables for 8 minutes on the steam setting.
14. 14. Distribute the peas evenly in the shallow steam cooking insert.
15. 15. Hang the insert with the peas into the steam cooking insert.
16. 16. Cancel the preheating time and steam the vegetables for another 2 minutes on the steam setting.
17. 17. Set the closed steam cooking insert aside.
18. 18. Empty the mixing container and rinse it with cold water.
19. 19. Preheat the oven to 200 degrees Celsius (top and bottom heat).
20. 20. Wash the spring onions and shake them dry.
21. 21. Halve the spring onions lengthwise and cut them into coarse pieces.
22. 22. Place the steamed vegetables into the tart pan.
23. 23. Sprinkle the spring onions over the vegetables.
24. 24. Put sour cream, milk, eggs, three pinches of pepper, and half a teaspoon of salt into the mixing container.
25. 25. Mix the ingredients for 30 seconds on setting 4.
26. 26. Pour the mixture over the vegetables in the tart pan.
27. 27. Sprinkle the prepared Parmesan over the tart.
28. 28. Bake the tart for about 40 minutes until golden brown.
29. 29. Serve the tart warm or cold.

Nutrition per serving

• kcal: 420
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 30 g