Apricot Zucchini Tartlets

In a bowl, mix the quark and egg until creamy.

Mix the psyllium husks, flour, baking powder and almonds and then add to the egg and quark. Mix everything together.

Grease 4 tartlet tins with a little butter. Distribute the dough evenly between the tins and pre-bake in the oven for 15 minutes.

After 15 minutes, take the molds out of the oven and let them cool down a little. Remove the dough from the molds and place it on baking paper (on a baking tray).

Cut the zucchini into thin slices. Remove the stones from the apricots. Cut 4 of the apricots in half and puree the other 4 with a hand blender.

Distribute the zucchini slices and the 4 halved apricot halves evenly over the dough and bake for another 15 minutes.

After baking, distribute the pureed apricots on the tartlets and then serve.