Zucchini and cheese tart

Name: Zucchini and cheese tart
Ingredients: 150 ml lukewarm water; 1/2 teaspoon salt; 1 teaspoon sugar; 2 tablespoons olive oil; 300 g flour; 3 g dry yeast or 9 g fresh yeast; 2 tablespoons sunflower; pumpkin and pine seed mix; 1 large zucchini (about 1 kg); 1/4 teaspoon salt; 1 tablespoon oil; 200 ml water; 1/2 teaspoon ground pepper; 2 eggs; 2 tablespoons sour cream with at least 20% fat; 100 g cottage cheese; 100 g herbed cottage cheese

Appetizers - Zucchini and cheese tart by Sabrina H. - Recipia

Yeasted dough with seeds holds the soft zucchini and cheese filling in this zucchini and cheese tart, baked for about 50 minutes. In the middle is a tender mixture of zucchini, cottage cheese and herbed cottage cheese, while the edges turn golden and fold over the filling. I cut it cold, when the slices hold their shape. Prep: 25 minutes. Cook: 72 minutes. Rest: 55 minutes. Total time: 152 minutes. Servings: 8. About 300 kcal and 13 g protein per serving.

Ingredients

For the dough

150 ml lukewarm water
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
300 g flour
3 g dry yeast or 9 g fresh yeast
2 tablespoons sunflower
pumpkin and pine seed mix

For the filling

1 large zucchini (about 1 kg)
1/4 teaspoon salt
1 tablespoon oil
200 ml water
1/2 teaspoon ground pepper
2 eggs
2 tablespoons sour cream with at least 20% fat
100 g cottage cheese
100 g herbed cottage cheese

Preparation

1. Peel the zucchini, cut it into strips, remove the seeded part, then dice it. Toss with 1/8 teaspoon salt and leave to drain for 10 minutes. 2. Heat 1 tablespoon oil in a pan and sauté the zucchini for 5 minutes. Pour in 200 ml water, add 1/8 teaspoon salt and simmer over low heat for 15 minutes, until softened and the water has evaporated. 3. Meanwhile, put the lukewarm water, 1/2 teaspoon salt, sugar, olive oil, flour and yeast in a bowl. Knead well, work in the seed mix and leave the dough in the switched-off microwave for 15 minutes, away from drafts. 4. Beat the eggs with the pepper and pour them over the cooked zucchini while the pan is over low heat. Stir for 2 minutes, until slightly thickened, then add the sour cream. Take the pan off the heat, add both cheeses and stir until smooth. 5. Heat the oven to 160°C. Roll out the dough and place it in a springform pan lined with baking paper. Let the edges hang a little over the sides of the pan, put the filling in the middle and fold the dough over it. 6. Bake for about 50 minutes, until the edges are golden. Leave the tart to cool for 30 minutes before cutting.

Notes

The slices keep covered in the fridge for up to 3 days. I serve it with a simple green salad. Choose a firm zucchini; a very large one can have a watery seeded center, so remove a wider strip of the soft part and leave the diced zucchini to drain until it stops dripping. If you make the dough a few hours ahead, keep it covered in the fridge and let it soften a little before rolling it out. The herbed cottage cheese can be replaced with 100 g cottage cheese and 1 tablespoon chopped herbs. The tart contains gluten, dairy and eggs.