Chickpea Pastry with Curry Vegetables

Ingredients

• 350 g chickpea flour
• 0.5 TL salt
• 6 EL freshly grated parmesan
• 1 egg
• 4 EL sour cream
• 200 g butter
• 1 Carrot
• 1 stalk Celery
• 1 Zucchini
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 stalk leek
• 300 g Low-fat quark
• 3 eggs
• 150 ml whipping cream
• pepper (ground)
• 2 TL curry powder
• flour (for the work surface)
• butter (for the pan)

Instructions

1. 1.

   Mix flour, salt and half of the parmesan, sift onto a work surface, make a well in the center, add the egg and sour cream, and scatter butter around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑fry.

3. 3.

   Wash and clean the vegetables. Slice carrots and celery thinly, halve zucchini lengthwise and slice, quarter leek lengthwise and cut into 2 cm pieces, remove seeds from bell peppers and dice into 1 cm cubes.

4. 4.

   Whisk quark with eggs, remaining parmesan and cream, fold in vegetables, season with salt, pepper and curry.

5. 5.

   Roll 2/3 of the dough on a floured surface into a rectangle (20x35 cm) and line a buttered pastry tin (10x25 cm). Spoon vegetable mixture into tin, roll out remaining dough, cut into 1 cm strips and lay over vegetables. Bake in preheated oven for 40–45 minutes until golden brown. Remove pastry from oven, let rest briefly, carefully unmould and serve on a wooden board.