Anyone who knows my dwarfs knows that they are not big vegetable lovers. But I am persevering and creative 😉 and most of the time I manage to fool them with some vegetable or miracle food. :)) So it was with the zucchini I had in the fridge… I slipped it into the cheese tart , at the end I made them a garlic sauce with sour cream and dill and they ate it until they beat with hand on belly :)) Yes, congratulations this time too! :)))
- For the dough:
- 250 ml milk
- ~ 500 g flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 7 g dry yeast
- For the filling:
- 1 zucchini
- 300 g telemea of goat
- 1 handful of baby spinach
- 2-3 tablespoons sour cream
- 1 or
- salt and pepper
- For anointed:
- 1 yolk
- 2-3 tablespoons milk
- blackcurrant and sesame seeds
Preparation Pumpkin tart with goat cheese:
Put the flour in a bowl and mix it with the dry yeast, salt and sugar. Make a hole in the middle, add the olive oil and warm water and knead until you get a homogeneous and relatively soft dough. Cover the bowl with cling film and leave to rise until it doubles in volume.
We peel the zucchini and put it on the grater with large meshes. Sprinkle a little salt and set aside a little until it leaves its juice. We then drain it well by pressing it between the palms and put it in a bowl. Add the crushed cheese, sour cream, egg and chopped spinach. Pepper to taste (add salt if you deem it necessary) and mix everything well until smooth.
Spread the leavened dough in a thin sheet, then cut a circle about 25 cm in diameter. We knead the rest of the dough and put it over the circle of dough, like a border. In the middle we put the cheese composition with zucchini.
Grease the edges with egg yolk dissolved in a little milk and sprinkle with blackberry seeds. I sprinkled some sesame seeds over the cheese composition.
Put the pan in the oven over medium heat until it browns nicely.
It is served hot, but it is very good and cold, served as an appetizer.
Good appetite! 😉