For the cheese pepper wedges on carrot cellar salad, drain the curd in a sieve. Mix the flour with the salt and add the cold butter and the cold curd cheese with a knife.
Quickly knead a dough with cold hands, form it into a ball, wrap it in cling film and put it in the freezer for 40 minutes.
For the filling, dice the vegetables. Sauté shallots and garlic in olive oil. Add the paprika cubes and powder and sauté briefly.
Add the diced tomatoes and cook until thickened. Finely grate goat cheese and add. Season to taste with salt.
For the salad, finely tear the vegetables and mix with lemon juice and ginger. Season with salt and honey if desired.
Preheat the oven to 180 °C top and bottom heat. Roll out dough on a floured work surface to 3-4 mm thick and cut 4 squares.
Place 1/4 of the filling on each square and fold together. Press edges firmly and bake in oven for 20-30 minutes.
Arrange cheese pepper wedges on carrot cellar salad and serve.