Rustic herbal tart in a dry version for lunch or dinner
Tarta galette is an extremely easy and universal dough to prepare. It is enough to roll out a cake from the dough, fill it with filling, fold the edges and bake.
A dry tart with zucchini, herbs and cheese is a great idea for lunch or dinner.
250 g of plain or all-purpose wheat flour
100 g of fine flour
150 g of cold butter
a pinch of salt
50 ml of cold water
300 g of courgettes
100 g of onion
1 tablespoon of olive oil + 1 tablespoon before baking
1oo g of dried tomatoes
fresh herbs - chives, sage, thyme
500 g of semi-skimmed cottage cheese
50 g grated Parmesan
additionally a few fresh sage leaves
Pour the flour onto the table top, forming a mound of salt. Add the pieces of butter and chop them together with the flour with a knife. We make a hole in the middle and stick the yolks into it. Chop all ingredients with a knife again. We pour water and knead quickly with our hands until we get a smooth dough. Form a ball, slightly flatten it, wrap it in foil and put it in the fridge for a minimum of 30 minutes.
Zucchini together with the skin grate on a coarse grater, lightly salt it to release the juice. Chop the onion finely and grate the garlic into a paste. Pour the olive oil in a frying pan and sauté the lightly salt on it, then add the garlic and fry for a few minutes. Add the squeezed zucchini from the excess juice. Fry everything for a few minutes, until the stuffing is not too wet. Add chopped sun-dried tomatoes, season and cool.
In a bowl, mash the cheese with a fork, add grated Parmesan, cooled courgette and herbs stuffing, and mix.
Take the dough out of the fridge and roll it out thinly, about 3 mm thick. Put the rolled out dough onto a baking tray lined with baking paper.
Beat egg whites until stiff and combine with stuffing. We spread the cheese mass on the dough, leaving about 3 - 4 cm of free edge. Spread the sage leaves on top, sprinkle with olive oil. We wrap the edges of the dough inward, make folds so as to cover part of the stuffing. Bake in a preheated oven to 200 ° C for about 30 - 45 minutes, until golden brown. We serve the tart warm.