Zucchini and Cottage Cheese Tart
Appetizers • European
Description
Zucchini and Cottage Cheese Tart
Ingredients
- Wheat Flour 5 oz
- Wheat Flour 5 oz
- Farm fresh eggs 2 pieces
- Water 2 tablespoons
- Butter 5 oz
- Salt to taste
- Cottage cheese 15 oz
- Dill 1 bunch
- Basil to taste
- Ground Black Pepper to taste
- Parmesan Cheese 0 oz
- Breadcrumbs 2 tablespoons
Step-by-Step Guide
Step 1
For the tart base, I used all-purpose flour and whole wheat flour. Cut the cold butter into cubes, mix with the flour and a pinch of salt. Quickly rub with your fingers until crumbly.
Step 2
Beat the eggs with a fork and add 2 tablespoons of cold water. Pour into the flour mixture and knead the dough.
Step 3
The dough becomes elastic and mixes quickly. Do not knead for too long to prevent the butter from melting from the heat of your hands.
Step 4
Roll out the dough into a sheet that fits into a 24 cm diameter tart pan and forms small edges.
Step 5
Prick the base with a fork, cover with plastic wrap, and place in the refrigerator.
Step 6
Now let's prepare the filling. Thinly slice the zucchini and sauté in a pan with a small amount of vegetable oil. Then place on a paper towel to remove excess fat. Let the zucchini cool.
Step 7
Finely chop the dill and basil leaves.
Step 8
In the cottage cheese, add the herbs, salt, pepper, and one egg. Mix everything well.
Step 9
For the crust, grate the Parmesan cheese on a fine grater and mix with the breadcrumbs.
Step 10
Place the tart base in the oven at 180°C (356°F) for 15 minutes.
Step 11
Remove the tart base from the oven and spread the cottage cheese filling in it.
Step 12
Layer the zucchini slices overlapping. Sprinkle with cheese and breadcrumbs.
Step 13
Reduce the oven temperature to 170°C (338°F). Bake the tart for 40 minutes.
Step 14
Cool for about 10-15 minutes in the pan, remove, and serve the tart. It is delicious both warm and cold.
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