• Recipe for 10 small tartlets or 2 large tarts

  • Weigh all the ingredients for the dough.

  • Mix it on low speed for 2 minutes and then medium speed for another 8 minutes.

  • Let the dough rest under a tea towel at room temperature for 15 minutes.

  • Meanwhile, cut the vegetables into cubes and strips of your choice.

  • Mix the vegetables together and add some spices for extra flavour.

  • Divide the dough into 10 balls of 65 g or into 2 pieces of 325 g and let it rest for 10 minutes under a tea towel.

  • Line the cake rings with baking paper.

  • Roll out the dough balls to a thickness of about 5 mm and place the dough slices in the cake rings.

  • Put the filling in, tap the egg above it and drop it carefully on top.

  • 1 egg per 7 cm cake ring, 4 eggs per 15 cm cake ring

  • Preheat the oven to 220 ° C

  • Let it rise for another 30 minutes.

  • Place the cakes in the middle of the oven and bake them for 20 to 25 minutes.