Zucchini Quark Tart

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Zucchini Quark Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the crust
125 grams
1 teaspoon
3 tablespoons
1
250 grams
½ teaspoon
For the filli
8
small Zucchini
100 grams
50 grams
1
½
50 grams
grated Parmesan
1 teaspoon
Vegetable oil (for greasing the tart pan)
For the sautéed potatoes and onions
4
cooked Potatoes
1
red Onion
1 tablespoon
1 tablespoon
coarsely chopped Parsley

Preparation steps

1.

For the crust: Combine the quark, salt, olive oil, egg, flour and baking powder in a large bowl. Knead with the dough hook attachment on an electric mixer until a smooth dough is formed. Cover and let stand for about 30 minutes. 

2.

For the filling: Rinse the zucchini, cut in half lengthwise and sprinkle with salt. Roll the dough out onto a floured surface and line a greased tart pan with it. Whisk together the whipping cream, sour cream and egg until smooth. Season with salt and pepper. Spread half of the mixture into the prepared crust and layer the zucchini halves on top. Top with the remaining cream mixture. Thinly slice the mozzarella and layer over the top. Sprinkle with grated Parmesan and bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes. 

3.

While the tart is baking, peel the cooked potatoes and cut into quarters. Peel the onion, cut in half and slice thinly. Heat the vegetable oil in a large pan and sauté the potatoes and onion until browned. Sprinkle with the chopped parsley and season with salt and pepper. Remove the zucchini tart from the oven, allow to cool slightly, slice and serve with the sautéed potatoes and onions.