Vegetable Tart With Tomato Salad And Cottage Cheese - cooking recipe

Ingredients

1 cup all purpose flour
7 tbsp salted butter, cut into small pieces
4 medium eggs
4 tbsp balsamic vinegar
6 tbsp olive oil
2 lb tomatoes, cut into wedges
2 None shallots, thinly sliced
4 tsp vegetable oil
1 None onion, chopped
1 medium zucchini, diced (about 7 oz)
6 cup baby spinach
2 None garlic cloves, crushed
1/2 cup cream cheese
2/3 cup milk
1 1/3 cup frozen peas, thawed
1 cup Gouda cheese, grated
2 1/4 cup cottage cheese
1 carton watercress
3 tbsp lemon juice

Preparation

In a medium bowl, combine the flour and butter. Rub them together with fingertips until the mixture resembles breadcrumbs. Add 1 egg and mix with a wooden spoon until a dough forms. Wrap and chill for at least 30 minutes.
To make the dressing, whisk the balsamic vinegar, olive oil, and a little salt in pepper in a bowl. In a separate bowl, combine the the tomatoes and shallots.
Preheat the oven to 350*F. Heat 1 tablespoon of the oil in a frying pan and saute the onions for 3 minutes. Add the zucchini and saute for 3 more minutes. Add the spinach, turning it with the zucchini until wilted. Let cool.
Roll out the dough on a lightly floured surface until it is large enough to line a 10 inch tart pan. Trim off the excess pastry around the top edge.
Heat 1 tsp oil in a saucepan and saute the garlic for 30 seconds. Remove from the heat and mix in a bowl with the cream cheese. Beat in the milk, remaining eggs, and a little salt and pepper.
Place the zucchini mixture and peas in the tart pan and pour the cream cheese mixture on top. Sprinkle with cheese and bake for about 45 minutes until lightly set and pale golden.
While baking, beat the cottage cheese, cress, lemon juice, and a dash of water in a bowl. Season to taste. Spoon the dressing over the tomato salad and serve with the tart and cottage cheese.