Tarte preparation

(by Bastian Foerg)

For about 12 mini tartlets:

  • 200 g wholemeal flour
  • 100 g of butter
  • 1 egg, 1 egg yolk
  • 1 coated teaspoon herb salt or salt
  • 2 tablespoons white wine
  • 50 g of butter for the mold
  • 4 tablespoons flour

For the filling:

  • 2 small, slender zucchini, approx. 300 g
  • 1 tbsp olive oil
  • 2 sprigs of thyme
  • 1 egg, 1 egg yolk
  • 150 ml of cream
  • 2 tablespoons of grated Parmesan
  • 1 red onion

Knead the ingredients for the dough as quickly as possible to a smooth dough, wrap in plastic wrap and let rest for 2 hours in the refrigerator.

For the filling, wash the zucchini and cut into thin slices, lightly salt and sauté in a pan with olive oil and the sprigs of thyme from both sides. Stir egg and egg yolks with cream, grated Parmesan cheese and a small chopped red onion. Remove the dough from the refrigerator 15 minutes before further processing. Preheat the oven to 200 ° C (gas level 4, circulating air 180 ° C).

Roll out the dough thinly and cut out with a glass (1 cm larger than the muffin troughs). Brush the mold with melted butter and sprinkle with flour. Carefully press the dough circles into the muffin pans. Spread 3-5 zucchini slices on the molds and spoon over a little egg mixture. Bake golden brown in 20 minutes.

Recipe by Bastian Foerg from the book "Still more Tapas" (Leinpfad Verlag)

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