Zucchini and Carrot Tartlets
Mix flour with salt in bowl, make a well in the center, add butter in small pieces and pour 1 tablespoon ice-cold water into center well. Knead quickly to form pastry, wrap in plastic wrap and refrigerate for 30 minutes. Line 8 tartlet tins with dough, forming small edge around each. Rinse zucchini, peel carrots, cut both into thin slices, mix with herb salt and distribute to tartlet tins.
Whisk egg with cream and pepper, spread over vegetables, sprinkle tartlets with cheese and bake on middle shelf of preheated oven at 200°C (approximately 400°F) for about 25-30 minutes until golden brown. Serve garnished with lemon balm leaves.