1) Dough: Knead a dough with butter, flour, salt and curd and refrigerate for 2 hours.
2) Filling: Clean and cut 2 leeks. Divide broccoli into roses, rinse and dice zucchini. Heat clarified butter in frying pan, sauté leek and zucchini, turning, for 5 minutes, season with a tiny bit of herb salt and pepper. Cook broccoli in salted water until al dente, drain.
3) Roll out the dough, spread it on a greased tart pan, put the vegetables on it.
4) Whisk eggs, milk and finely grated goat cheese and pour over the top.
Sprinkle with pine nuts. Bake in the oven at 200 degrees on the lowest rack for about 40 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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