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🍽️ Crispy Zucchini Tarte Tatin

183 kcal · 30 min · 4 servings

Ingredients

• Quark 20% fat in rem. 50 g
• Salt pinch
• Olive oil 1 tsp
• Wheat flour, Type 405 50 g
• Baking powder 1 tsp
• Zucchini 1 pc.
• Garlic cloves 1 pc.
• Pepper, black ground pinch
• Mozzarella 1 pc.
• Parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Mix quark, salt, oil, flour, baking powder, and 1 to 2 tablespoons of water in a bowl until you have a smooth dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film and let it rest at room temperature.
5. 5. Bring about 1 liter of salted water to a boil in a pot.
6. 6. Wash the zucchini and slice it into thin rounds.
7. 7. Blanch the zucchini slices (cook them briefly in boiling water) for about 2 minutes in the boiling salted water.
8. 8. Drain the zucchini and immediately shock it with cold water.
9. 9. Let the zucchini drain well.
10. 10. Peel the garlic and dice it finely.
11. 11. Mix the zucchini slices in a bowl with the garlic, salt, and pepper.
12. 12. Slice the mozzarella.
13. 13. Reheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Roll out the dough on a floured surface to a thickness of about 3 millimeters.
15. 15. Cut out 4 circles with a diameter of about 9 centimeters from the dough.
16. 16. Place the zucchini slices overlapping in 4 circles with a diameter of about 7 centimeters on a baking sheet lined with baking paper.
17. 17. Place two slices of mozzarella on each zucchini circle.
18. 18. Cover the filling with a dough circle.
19. 19. Press the dough circle firmly at the edges to seal it.
20. 20. Bake the tartes for about 15 minutes in the oven.
21. 21. Wash the parsley and shake it dry.
22. 22. Finely chop the parsley.
23. 23. Let the tartes cool down briefly.
24. 24. Carefully turn the tartes over.
25. 25. Garnish the tartes with the chopped parsley.

Nutrition per serving

• kcal: 183
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 16 g