Fennel & Zucchini Tart

• 1 1/2 cups wheat flour
• 4 1/4 tablespoons butter cold, sliced
• 6 buttermilk table spoons of, or kefir
• 1/2 fennel sliced
• 1 zucchini sliced
• 2 eggs whipped
• 6 3/4 tablespoons milk
• 7 5/8 tablespoons cottage cheese
• 1 pesto table spoon of
• 1 pinch nutmeg
• 1/2 tea spoon of white pepper
• 1 oil table spoon of

1. 1. Knead flour with butter till the butter is equally mixed with flour with no big butter chunks.
2. 2. Add buttermilk or kefir to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
3. 3. Place it in a fridge for minimum 30 min.
4. 4. Meanwhile, fry fennel and zucchini for couple of minutes. Then remove from the heat and let it cool down.
5. 5. Mix eggs, with milk and cottage cheese, add nutmeg and white pepper, mix well.
6. 6. Take out the dough from the fridge, roll out, place into baking tray.
7. 7. Bake 15 min in preheated oven in 180 C degrees.
8. 8. Take out from the oven, smear with pesto, cover with fennel and zucchini, pour over the egg & milk mixture.
9. 9. Bake another 20 min.

flour, butter cold, buttermilk, fennel, zucchini, eggs, milk, cottage cheese, nutmeg, white pepper, oil

Taken from www.yummly.com/recipe/Fennel-_-Zucchini-tart-1692249 (may not work)