for 4 pieces

Pastry dough

200 g	wholemeal flour
2 tsp	Dukkah (spice mix)
¼ tsp	salt
75 g	butter, cold, cut into pieces
1 dl	water

Tart

250 g	ricotta
250 g	half-fat quark
2	eggs
½ tbsp	Dukkah (spice mix)
4 sprig	sage, finely chopped
1 tsp	salt
600 g	squash (e.g. butternut, cut into slices 3 mm thick)
1	red chilli pepper, cut into rings, deseeded
some	sage leaves
½ tbsp	olive oil

How it's done

Pastry dough

Mix the flour, dukkah and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Pour in the water, mix quickly to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Mix the ricotta with all the other ingredients up to and including the salt, spread over the base of the tart. Arrange the squash, chilli pepper and sage on top. Brush the squash with oil.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C.

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