40 minutes (2 hours including rest and baking)
1 tart (22-25 cm in diameter)
25 g 01 Maskmel Pilsner
75 g wheat flour
75 g smoked wheat flour
1 tsp fine salt
110g icy butter
2 tbsp water
1 squash (medium size)
1 roll solid goat's cheese
5-6 tbsp rinse naturel
Mix the three kinds of flour in a bowl with the salt. Cut the butter into small pieces and chop it together with the flour and salt. Use either a food processor or a fork. The consistency should be like grated cheese. Add water and quickly collect the dough. It should not be kneaded, just assemble and shaped into a flat disk. Wrap the dough in household film and place in the fridge for at least 1/2hour.
For the filling, clean the leek and squash. The leek is cut into thin slices, while the squash is cut into slices of about 1/2 cm thickness. Heat a frying pan with a little olive oil. First fry the leek slices so that they just collapse. Pour into a bowl for yourself. Then fry the squash slices for a few minutes on each side – they may be given a little colour. Sprinkle the slices with dried thyme, salt and pepper. Stir the egg together with the rinse in a bowl to itself.
Turn on the oven on 200 degrees hot air. Grease the mould with a little olive oil. Roll out the tart dough to fit the mould. Make sure to finely place the dough up the edges and press it lightly. Prick the dough with a fork. Pre-bake the tart base for 10 minutes on 200 degrees hot air.
Then remove the tart base from the oven and reduce the oven heat to 180 degrees hot air. Fill the tart first with the egg-shuns mixture, then the leek. Cut the goat's cheese into thin slices and place them layered together with the squash slices. Give it all a shot of dried thyme, salt and pepper. Bake in the oven at 180 degree hot air for about 20 minutes until the egg mixture has become firm.
Serve with a good salad.
Tip: If you are not into goat cheese, you can use feta instead