Tomato Tart

Ingredients

• 250 g flour
• Salt
• 1 egg
• 50 g Low-Fat Quark
• 120 g butter
• flour (for the work surface)
• 2 large zucchini
• 4 tbsp black, pitted olives
• 500 g tomatoes
• 2 Garlic cloves
• 1 Shallot
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• butter (for the pan)
• 0.5 bunch Basil

Instructions

1. 1.

   Mix flour with a pinch of salt, sift onto the work surface, make a well in the center, add the egg and quark, scatter butter around the well, and quickly knead into a smooth dough by hand. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 200 °C (400 °F) with upper and lower heat.

3. 3.

   Wash, trim, and slice the zucchini lengthwise into 0.6 cm thick rounds. Chop the olives. Boil the tomatoes, shock them, peel, quarter, seed, and dice. Peel and finely chop the garlic and shallot; sauté in a pot with 1 tbsp hot oil until translucent, then add the tomatoes and olives. Sauté briefly, season with salt and pepper, and remove from heat.

4. 4.

   Roll out the dough on a floured surface slightly larger than the pan, line a buttered springform pan, lifting a rim. Arrange zucchini slices on the base, lightly peppering them. Rinse the basil, dry, and cut into thin strips. Mix half of the basil with the tomato mixture, taste again, then spread over the zucchini. Bake in the preheated oven for about 35 minutes. Remove from the oven, sprinkle with remaining basil, slice warm, and serve.