Vegetable Quark-Oil Cake

Ingredients

• 2 bell peppers (yellow and red)
• 2 small zucchinis (yellow and green)
• 5 spring onions
• 100 g olives (green; pitted; drained)
• 2 tbsp white wine vinegar
• 110 ml olive oil
• Salt
• Pepper
• 3 sprigs thyme
• 2 sprigs Rosemary
• 2 stems oregano
• 30 g parmesan (30% fat in the cheese)
• 500 g ricotta (45% fat in the cheese)
• 4 eggs
• 1 egg yolk
• 600 g spelt flour type 1050 (+ 1 tbsp for working)
• 2 packets baking powder
• 1 tsp raw cane sugar
• 300 g Low-fat quark
• 100 ml milk (1.5% fat)

Instructions

1. 1.

   Clean and wash all vegetables for the topping. Slice peppers into strips, zucchini into thin slices, and cut spring onions roughly into pieces. Mix everything with olives, vinegar, 1 tbsp oil in a bowl and season with salt and pepper.

2. 2.

   Wash herbs, dry them, pluck leaves, set some aside for garnish, finely chop the rest. Grate parmesan finely. Combine chopped herbs with cheese, ricotta, and 4 eggs, seasoning with salt and pepper.

3. 3.

   For the quark-oil dough mix flour with baking powder, 1 tsp salt, and sugar; add egg yolk, quark, remaining olive oil, and milk in a bowl. Knead into a smooth dough, adding more flour or milk if needed.

4. 4.

   Line a deep baking tray with parchment paper. Roll out the dough on a lightly floured surface slightly larger than the tray, place it on the tray, and form a rim. Spread ricotta mixture over the dough, arrange vegetables on top, and press them gently into the dough.

5. 5.

   Bake the vegetable quark-oil cake in a preheated oven at 175 °C (convection 150 °C; gas: level 2) for 45 minutes; if the surface browns too much, cover with parchment paper. Remove, cut into pieces for serving, and sprinkle with remaining herbs.