Tart with zucchini, chanterelles and capers in a vinegar marinade OLE!

Ingredients:

Dough :

• 200g of flour
• 130g of butter (diced)
• 1 egg
• 1 full teaspoon of salt

Stuffing:

• 250g of chanterelles
• 1 zucchini
• 4 eggs
• 250g of 18% cream
• 60g sharp cheese, such as Cheddar cheese
• 2 shallots
• clove of garlic
• ½ jar of capers in vinegar OLE!
• Butter or oil for cooking
• sprig of rosemary and thyme

Knead the dough from the ingredients. Form into a ball and put in the fridge for at least 30 minutes (you can leave it overnight or freeze – if you prepare more for the next portions). During this time, thoroughly rinse and clean the chanterelles. Chop the shallots and cook in oil or butter. Add chopped garlic. Cook for a while, then add chopped in quarters zucchini. Cook for about 5 minutes. Add the cleaned chanterelles. Cook the whole thing for about 10 minutes. Finally, add a pinch of salt and pepper. Let it cool down.

Thinly roll out the pastry and line each tart case – pressing into the edges/flutes, then trim and prick the bases all over with a fork. In a separate bowl, break the eggs, add the cream. Mix thoroughly. Add cheese, cooled chanterelles with zucchini and shallots, salt and pepper. Add the capers in vinegar OLE!. Put the mass into the tart case. Add the herbs and bake for about 40 minutes at 190 degrees.