Small Zucchini-Carrot Tartlets

Ingredients

• 300 g flour
• 0.5 tsp Salt
• 150 g butter
• 200 g zucchini
• 1 Carrot
• 0.5 tsp herb salt
• 1 egg
• 125 g whipping cream
• ground pepper
• 125 g grated gratin cheese
• lemon balm leaf (for garnish)

Instructions

1. 1.

   Mix flour with salt, create a well and add cubed butter and 1 tbsp ice-cold water. Quickly knead into shortcrust dough, wrap in foil and chill for 30 minutes.

2. 2.

   Line eight tartlet tins with the dough, shaping a small rim on each. Wash zucchini, peel carrot, slice both thinly or grate, mix with herb salt, and distribute into the tins.

3. 3.

   Whisk egg with cream and pepper, pour over vegetables, sprinkle cheese on top, bake in preheated oven at 200 °C (convection) for about 25‑30 minutes until golden brown. Serve garnished with lemon balm leaves.