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The last time in our cooking club, Margret showed us how to make super delicious tartlets. Here is the recipe for tartlets or vegetable tart or a Quiche.

Ingredients for the dough:

  • 200 g flour

  • 5 g salt

  • 1/4 teaspoon baking powder

  • 70 g butter/margarine

  • 1 dl water or 5 tablespoons water

  • 1 tablespoon vinegar or white wine

Preparation of the dough:

  1. Put the flour, salt and baking powder in a bowl and mix well.

  2. Cut the butter into small cubes and add to the flour mixture, working by hand until the whole mass looks like breadcrumbs.

  3. Add vinegar and water to the dough and mix everything into a dough, but do not knead too much. Wrap the dough in cling film and chill in the fridge for 10-15 minutes.


  • 1 egg

  • 50 g quark/cream/low-fat quark

  • 1-2 dl milk

Glaze variant (without eggs)

  • 200 g cream quark/fam quark

  • 1/2 dl milk

  • 1 tbsp cornflour

Ingredients for the filling:

  • 1 tbsp margarine/ Butter

  • 1 onion, chopped

  • 2 tomatoes, roughly diced

  • 1 half a red pepper, diced small

  • fresh celery or spinach, chopped

  • 1 leek, finely chopped

  • 1 carrot, finely diced

  • 1/2 peperoncini, very finely diced

  • pinch of salt, nutmeg, pepper and oregano


  1. Lay out the dough in a greased springform pan of 26 cm, raise the edge 3-4 cm and chill.

  2. Heat the butter in a frying pan.

  3. Fry the onion in it until golden and then add the remaining vegetables without the tomatoes and cook for 5-7 minutes.

  4. Add the tomatoes and all the spices, mix everything well and continue cooking for 3-4 minutes. Turn off the heat and let it cool.

Prepare the flan:

Lay out the dough in a greased springform pan, make the edge 3-4 cm high. Prick the dough with a fork and spread the vegetables on it. Pour the prepared glaze over the vegetables, garnish with fresh basil and bake in a preheated oven at 220° until golden brown.


Tip: You can also add a of coarse nuts like hazelnuts or almonds on top of the flan (before the veggies) for a nutty flavor.


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